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Park Hyatt Mallorca and chef Álvaro Salazar 
The spring
Salazar was trained in prestigious restaurants such as the Echaurren, Tragabuches, or Sergi Arola Gastro and was selected as chef of the year in Spain and chef of the year in Mallorca in 2018. He will arrive at Park Hyatt Mallorca with the team that has accompanied him in recent years in the Argos restaurant; Mario Wolgast as restaurant director, María Cano, second in the kitchen and Sela Priego, in pastries and desserts.
Salazar was trained in prestigious restaurants such as the Echaurren, Tragabuches, or Sergi Arola Gastro and was selected as chef of the year in Spain and chef of the year in Mallorca in 2018. He will arrive at Park Hyatt Mallorca with the team that has accompanied him in recent years in the Argos restaurant; Mario Wolgast as restaurant director, María Cano, second in the kitchen and Sela Priego, in pastries and desserts.

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New and exquisite gastronomic proposal
Park Hyatt Mallorca - Next spring

The five-star resort Park Hyatt Mallorca, located in Canyamel, will offer, from the next spring, a new and exquisite gastronomic proposal signed by the prestigious chef Álvaro Salazar, recently awarded a Michelin Star for the third consecutive year.

A new stage and a new challenge that Salazar says he faces with enthusiasm and commitment. "Self-demand is the biggest commitment, that is how the decision to move to Hyatt was born. A daring and motivating change at the height of our expectations" says the chef. The General Manager of Park Hyatt Mallorca, Franck Sibille, amazed by the talent of the chef, assures that at the hotel "We are delighted to welcome Álvaro and his team. His arrival is aligned with our positioning strategy to place Cap Vermell and Park Hyatt Mallorca as a gastronomic destination. We are confident that their creativity and culinary skills will blend with the resort's current gastronomic offer with success. "

The five-star resort Park Hyatt Mallorca, located in Canyamel, will offer, from the next spring, a new and exquisite gastronomic proposal signed by the prestigious chef Álvaro Salazar, recently awarded a Michelin Star for the third consecutive year.

A new stage and a new challenge that Salazar says he faces with enthusiasm and commitment. "Self-demand is the biggest commitment, that is how the decision to move to Hyatt was born. A daring and motivating change at the height of our expectations" says the chef. The General Manager of Park Hyatt Mallorca, Franck Sibille, amazed by the talent of the chef, assures that at the hotel "We are delighted to welcome Álvaro and his team. His arrival is aligned with our positioning strategy to place Cap Vermell and Park Hyatt Mallorca as a gastronomic destination. We are confident that their creativity and culinary skills will blend with the resort's current gastronomic offer with success. "