Chef Kelly Armetta
Food is a way of life... eat what you want, it might not be good for your heart, but it's good for your soul."
Kelly Armetta Executive Chef, Hyatt RegencyIn 1993, Kelly Armetta was asked to do a two-week stint at the Hyatt at Logan Airport. He was living in New York City at the time. He then met his future wife, and the rest is history. A very tasty history that led Armetta to be the executive chef of the Hyatt Regency in Downtown Boston.
"I treat [the Hyatt Regency] as my home," said the very personable chef from inside Avenue One, the hip restaurant on the third floor of the hotel.
Armetta's "home" consists of overseeing the 160-seat restaurant, a 22,000 sq. ft. banquet room, two seasonal terraces, and of course, 24-hour room service.
Whether it's working with seasonal items, the seafood of New England, creating a pre-theater menu, or Mickey Mouse-shaped pancakes for kids (yes, adults can request them, too), Armetta is always thinking creatively about food.
Whether it's working with seasonal items, the seafood of New England, creating a pre-theater menu, or Mickey Mouse-shaped pancakes for kids (yes, adults can request them, too), Armetta is always thinking creatively about food.
One task that kept Armetta busy was the Avenue One menu that debuted in December. He deemed the new fare as a "gastro pub" menu geared to families and more sharing of dishes.
Armetta said one thing he really relishes about his work is that Hyatt provides executive chefs autonomy to create their own menus, so no two Hyatt food menus are going to be the same.
"I have a lot of great things: healthy and not healthy. Food is a way of life... eat what you want, it might not be good for your heart, but it's good for your soul," said Armetta.
