Hyatt Regency Savannah has signed James Morin as executive chef.
Morin, who joined the team in August 2016, conceptualized the hotel’s new restaurant, Moss + Oak Savannah Eatery.
The outlet, which focuses on fresh ingredients and regional heritage, features a traditional dining space, bar, and quick-stop market.
Menu items feature many Savannah-style cast iron preparations with seasonal ingredients supplied by top-tier local farms.
Before his move to Savannah, Morin served as executive sous chef at Grand Hyatt Tampa Bay and Hyatt Regency Clearwater Beach.
No stranger to the Hyatt brand, Morin worked in his Canadian hometown at Hyatt Regency Calgary for over ten years starting as an entry-level cook, and eventually graduated to the role of chef de cuisine.
“We are delighted to welcome chef James to Savannah,” said general manager Dan Johnson.
“His commitment to quality and creativity will mark Moss + Oak as a top dining destination in Savannah.”
Morin is passionate about sourcing produce from local farmers and staying true to traditional low country cuisine.
The chef also curates a rooftop garden, which features a variety of herbs and honey in partnership with Savannah Bee Company.
Each ingredient incorporated in the menu has been designed by the chef to enhance the souths most popular flavours.
“Good food is a reflection of the relationships with the local food community and the abundance of diverse products available,” Morin said.
“Moss + Oak Savannah Eatery is the go-to destination in Savannah for locals and visitors alike to experience simple, southern cooking prepared with the freshest ingredients.”