Head Chef
Patrick Shimada
Chef Patrick commenced his career with Hyatt as commis chef at Grand Hyatt Manchester, San Diego in December 2002. He has also been the sous chef at Po Pazzo Bar & Grille, an upscale steakhouse in San Diego and subsequently a sous chef at Whitetail Club, regarded as one of the finest country clubs in Idaho.
Chef Patrick is now the head chef at Grand Hyatt Steakhouse. With a mixture of cultural backgrounds, including American, European and Asian, Chef Patrick is excited to showcase his passion and commitment to culinary with his team, colleagues and diners.
