Executive Chef Brian Pusztai
Pusztai found his culinary calling at a young age, after a school tour of a professional kitchen, and got his start in the industry right out of high school. After attending the California Culinary Academy in San Francisco, Pusztai returned to his hometown of San Diego and developed his own culinary style using fresh, local ingredients in elegant and flavorful dishes that reflect each restaurant's distinct style.
"Chef Brian comes to the Seattle Hyatt properties with a wealth of culinary knowledge gleaned from the more than ten years he's spent in the kitchens of various fine dining properties," said Steve Vissotzky, general manager of Hyatt at Olive 8 and Grand Hyatt Seattle. "His passion for creating tantalizing dishes with a regional focus matches the philosophy of Urbane and the meeting guests who have come to expect top notch food from our hotels."
"The Seattle Hyatt properties have built a great reputation for quality food and beverage, and I jumped at the chance to bring my creativity to the program and work alongside their skilled culinary team," said Pusztai. "I love creating something new and delicious every day, and sharing that passion for top quality dishes with our guests and staff."
When not in the kitchen, Pusztai can be found exploring the Pacific Northwest with his wife and two children.
Chef de Cuisine Nate Parnel
Parnell started developing his culinary talents at the early age of seventeen, washing dishes and waiting tables in the local restaurants of Austin, Texas. From there, his passion for food and cooking grew. While cooking for his first customers, his large family, Parnell drew inspiration from menus served up by his Lebanese neighbor and the "big flavors" of Texas, like BBQ, Tex-Mex, Southern comfort food and a touch of Cajun. Parnell's father and grandfather also impacted his culinary journey by teaching him about wild vegetables, fishing and the game meat from their hunting adventures. He trained at the Texas Culinary Academy in Austin, Texas, an independently run Le Cordon Bleu school, specializing in French and Italian techniques. He's since gained experience at every level of the culinary industry.
In his role, Parnell will oversee the expansion of new menu items and the continuous development of the Urbane team. Parnell is also refreshing the restaurant's menu to include both sharable plates and smaller dishes, bringing a refreshed philosophy and approach to commonplace food, dishes, and concepts. He seeks to unravel dishes in an innovative way that highlights the freshest of flavors, producing a new understanding of food in every bite.
"In my line of work there is always more to learn. A new way of doing things. New foods and products to be discovered," says Parnell. "It's that pursuit of perfection where I channel my creativity. It's finding that balance of current trends that our guests want and food that our guests don't know they want yet."
When not in the kitchen, the Texas native enjoys camping and fishing with his wife and young daughter, who find the Pacific Northwest the perfect location for both activities.