Executive Chef for Hyatt Regency Dallas, Hermann Hiemeyer brings 41 years of culinary experience, 30 with Hyatt Hotels & Resorts, to the table. He is responsible for leading the culinary department of 55, which services the hotel's 160,000 square feet of banquet space, Centennial Café, Parrino's Oven, Monduel's Bar, Coffee's Post and In-room dining.
Chef joined Hyatt Regency Dallas as executive chef in 1989 and prior to that he served as executive chef at Grand Hyatt New York. He opened both Hyatt Regency Grand Cayman and Hyatt on Capitol Square as executive chef. Prior to that, he served as executive sous chef at Hyatt Regency Maui, having begun his Hyatt career in the same position at Hyatt Regency Singapore in 1980.
Prior to joining Hyatt, Hiemeyer worked as a chef for a 900-room Sheraton in Korea and at the Silahis Hotel in the Philippines. He also served in the Armed Services in Germany and spent nine years as a chef in restaurants and hotels throughout Switzerland. He began his expansive culinary career at a 5-star hotel in Germany.
Fluent in German and English, Chef Hiemeyer is a member of the Texas Chefs Association and El Centro Dallas Community College Culinary Training Program. He is a graduate of the Restaurant/Hotel School in Nurnberg, Germany, as well as a three-year apprenticeship program in Treutchlingen City. He makes his home in Carrollton, Texas, with his wife and two daughters.