{"id":377767,"date":"2022-10-17T06:06:41","date_gmt":"2022-10-16T20:06:41","guid":{"rendered":"https:\/\/www.saipantribune.com\/?p=377767"},"modified":"2022-10-17T06:06:41","modified_gmt":"2022-10-16T20:06:41","slug":"hyatt-welcomes-new-executive-chef-plus-a-new-fb-director","status":"publish","type":"post","link":"https:\/\/www.saipantribune.com\/index.php\/hyatt-welcomes-new-executive-chef-plus-a-new-fb-director\/","title":{"rendered":"Hyatt welcomes new executive chef, plus a new F&B director"},"content":{"rendered":"
Hyatt Regency Saipan Food and Beverage director Hani Min, left, and executive chef Matteo Fracalossi welcome guests at Giovanni\u2019s Restaurant. (Mark Rabago)<\/figcaption><\/figure>\n

Hyatt Regency Saipan recently welcomed a new Food and Beverage director and executive chef as the islands\u2019 tourism industry continues to rebound with the return of tourists.\u00a0<\/p>\n

Hani Min is the new F&B director at the landmark Garapan\u00a0 hotel, while Matteo Fracalossi is Hyatt Regency Saipan\u2019s new executive chef.\u00a0<\/p>\n

Min, who arrived on island two weeks ago, is optimistic that the islands\u2019 first brand hotel will be perfectly positioned to welcome returning tourists.<\/p>\n

\u201cIn Korea there\u2019s no more COVID-19. Things are picking up here on Saipan. I\u2019ve seen a lot of promotions going on [in Korea] to Guam and Saipan,\u201d she said.<\/p>\n

The former fashion model said she and Fracalossi are also excited to revamp Hyatt Regency Saipan\u2019s food offerings in the coming months.\u00a0<\/p>\n

\u201cTogether with chef Matteo, we\u2019re reviewing everything that we\u2019re offering in the hotel. We will have more Italian food at Giovanni\u2019s and it\u2019s already happening,\u201d she said.<\/p>\n

Under her baton, Min promises that there will also be more F&B activities. For example, she said they will have a big Halloween costume party on Oct. 31 and promised monthly F&B activities after that<\/p>\n

Min began her Hyatt journey as F&B marketing manager at Hyatt Grand Seoul in 2016. Before joining Hyatt Grand Seoul, Min studied and worked in France for over six years. She returned to Seoul to pursue her career in the events industry as Sales and Marketing director for HSK Events until the end of 2015.<\/p>\n

Min holds a bachelor\u2019s degree in international management at Kyunghee University and a master\u2019s degree in fashion, marketing, and management in Mod\u2019Spe in Paris.<\/p>\n

Fracalossi, who had already worked in four countries before landing on Saipan, said he\u2019s looking forward to his next adventure on the island.<\/p>\n

\u201cIt will be a different experience. Each country has its own story and its own culture. We\u2019re looking to do something nice and understand the people and what\u2019s going on,\u201d he said.\u00a0<\/p>\n

This native of Trento, Italy admitted that the pandemic has thrown a curveball on how the food industry normally does things. \u201cAfter the pandemic everything will be changed. There will be a lot of difference. Also coming from a big city to an island, you should really change your mentality and the work mindset.\u201d<\/p>\n

So far, Fracalossi likes what he sees in his new home at Hyatt Regency Saipan.<\/p>\n

\u201c[I\u2019ve] already been here three weeks and the staff is very nice and very interested to learn something different. I\u2019m Italian so I\u2019m not saying I\u2019m very good but I know Italian food and I know how to make it. \u2026Italian food is about taste, it\u2019s pure taste. Normally Italian food is simple but it doesn\u2019t mean it\u2019s simple, it\u2019s easy to make it,\u201d he said.<\/p>\n

Fracalossi is also excited to see what kind of ingredients are available from the local markets.<\/p>\n

\u201c[I\u2019m] really interested to see what\u2019s in the market,\u201d he said, adding that he\u2019s willing to use local produce and see what\u2019s suitable to use in his kitchen.<\/p>\n

Fracalossi brings with him 24 years of culinary experience. He began his career in the culinary field at a young age in Trento, Italy.<\/p>\n

In 2013, he started going international as executive chef in Moscow at the Restaurant Amarsu and later ventured to Banana Island Resort as an Italian chef in Doha, Qatar.<\/p>\n

He started his Hyatt journey in 2016 at Park Hyatt Saigon, Vietnam as chef de cuisine at Opera Restaurant. In 2019, he became executive chef at the Grand Hyatt Kuala Lumpur in Malaysia.<\/p>\n","protected":false},"excerpt":{"rendered":"

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