Delicious Additions at the Hyatt Regency Sarasota

BrandStory

Pictured: Executive Chef, Ryan Ward

Hotel guests and restaurant patrons have been enjoying delectable dining at Currents Restaurant and Bar for years. The Currents team is known for their creative expertise in serving up delicious locally-sourced fare. This year, they’ve been adding brand-new menu items and making special events, like weddings, even more unforgettable with custom catering menus tailored to suit the needs and tastes of their clients. “The Boathouse is a very popular choice for events like weddings because it is one of the only places in Sarasota to hold events on the water,” says Carol Danisi. “We’ve done a complete refresh of our breakfast, lunch and dinner offerings, introducing trendier and healthier options.” Breakfast now features a quinoa chorizo power bowl, almond crusted french toast, eggwhite brie omelet and avocado toast. Lunch additions include the flat iron rice bowl, ale fish & chips and goat cheese salad. And some of the most popular new dinner items are the lobster tortellini, ale brined pork chop, kale caesar salad and pecan crusted salmon. 

All of these wonderful new creations would not be possible without the culinary expertise of Executive Chef Ryan Ward. Chef Ryan has been with the Hyatt Regency Sarasota for the past four years. However, he has been working in the restaurant business since he was 14 years old. His Hyatt career goes way back to 2008 where he started as a chef at the Hyatt DFW in Dallas, Texas. After graduating from the New England Culinary Institute in Vermont in 2009, he became Sous Chef at the Hyatt in Reston Virginia, where he covered both the restaurant and banquets. In 2013, Chef Ryan won Manager of the Year award at the Hyatt Regency Cambridge, MA and in 2016, he moved to Washington DC where he assisted with preparations for the presidential inauguration. In 2017. Chef Ryan was named Executive Chef at the Hyatt Sarasota where he earned top spots in the Interstate food summit culinary competitions of 2017 and 2019. With all of this recognition, it is no wonder that guests and local residents return time and time again to experience the unique and tasty creations at Currents. 

Pictured: Executive Chef, Ryan Ward

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