The Stetsons Team
As Chef De Cuisine of Stetsons Modern Steak + Sushi, Chef Isidro Arroyo oversees all restaurant operations at the steakhouse and sushi bar located inside Hyatt Regency Chicago. He has been with Stetsons for one year and previously served as the restaurant’s Chef Tournant.
Chef Isidro’s career started with Hyatt Regency Chicago in 1996 where he worked as an intern and was quickly hired on fulltime as a line cook. He’s also worked in banquets and served as a saucier for the hotel. Chef Isidro has also held a number of positions at Park Hyatt’s NoMI Kitchen, including cook, sous chef, and banquet sous chef. In 2013, he returned to Hyatt Regency Chicago to assist with the opening of the hotel’s American Craft Kitchen & Bar and BIG Bar, and the transformation of Stetson’s Chop House to Stetsons Modern Steak + Sushi.
Graduating in 2001 from Le Cordon Bleu, formally known as Cooking and Hospitality Institue of Chicago, she quickly became part of the Chicago Restaurant Scene.
Prior to joining Hyatt Regency Chicago, Amy assisted with the wine program at the Ritz-Carlton in Naples and held the title of Assistant Sommelier at Park Hyatt Chicago overseeing 1,500 selections and a 10,000-bottle inventory. Amy has now been with the Hyatt Family since 2008.