Hyatt Regency Grand Reserve Puerto Rico has appointed Jorge Petterson as Executive Chef and Christian Muñiz as Director of Food & Beverage as the 579-room resort develops a new culinary direction.
The pair will oversee the resort’s food and beverage portfolio, spanning its steakhouse, poolside and beachfront concepts and wider dining operation.
The new approach will focus on local sourcing, individual identities for each restaurant and bar, and food and beverage experiences connected to Puerto Rican produce and culture.
Changes are already underway at Water’s Edge restaurant, where the resort has introduced refreshed breakfast and brunch menus, a new Puerto Rican Rincón Criollo station and a Mediterranean-inspired lunch and dinner offer.
Petterson brings more than 20 years of culinary experience across Puerto Rico, Florida, Costa Rica, California and Texas.
Originally from Peru and an honours graduate of Le Cordon Bleu Orlando, he began his career while studying, working in the kitchens of Orlando World Center Marriott before progressing through roles at JW Marriott Grande Lakes.
His career has also included Condado Vanderbilt, La Concha Resort, Costa Rica Marriott and The Lodge at Sonoma Renaissance Resort & Spa, alongside an appearance at the James Beard House.
At Hyatt Regency Grand Reserve Puerto Rico, Petterson will work with farmers, fishermen and producers across the island, using ingredients including seafood, plantains, yuca, tropical fruits, coffee, cacao, ají dulce and recao.
His approach will also incorporate influences from his Peruvian background alongside Puerto Rican ingredients and cooking traditions.
Petterson said: “Coming back to Puerto Rico is an opportunity to bring everything I’ve learned throughout my career home and build something that feels genuinely connected to the island.
“For me, that goes beyond the plate. It means building a strong culinary culture, developing our team, supporting local producers and creating experiences that guests remember as part of their time in Puerto Rico.”
Muñiz returns to Puerto Rico following a career spanning restaurant and resort operations on the island and in the mainland US.
He began his career in restaurants in Rincón and Old San Juan before moving into resort leadership with Wyndham Rio Mar and Fairmont El San Juan Hotel.
His subsequent roles have included Fairmont Miramar Hotel & Bungalows, The St. Regis Longboat Key and Hilton Fort Lauderdale Marina, where he most recently oversaw a $30 million food and beverage operation.
Muñiz said: “The opportunity is bigger than operating restaurants and bars; it’s about making food and beverage one of the defining experiences of the resort.
“Each concept should have its own personality while still feeling unmistakably connected to Puerto Rico through the food and spirits, but also through local partnerships, music, and the overall energy of the island.
“Our goal is to give resort guests something new to discover throughout their stay while also creating experiences that bring the community through our doors.”
The appointments mark a return to Puerto Rico for both Petterson and Muñiz, with the pair also expected to focus on developing local talent and strengthening relationships with producers across the island.
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