Chef Bios

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 Tomas Ortiz

Ortiz brings experience in menu development for an international palate, plus his knowledge of sourcing local ingredients is a natural fit for Urbane, where the team partners with local farms, purveyors and community programs to use fresh seasonal ingredients in unexpected and innovative ways.

From a young age, Ortiz would travel to Mexico to his grandparent's goat farm where he would spend hours in the kitchen with his mother and grandmother, which first sparked his passion for cooking and food. Ortiz got his start in the culinary industry at a catering company before formalizing his training at Le Cordon Bleu in Dallas, Texas where he obtained a degree in Applied Food Science. Ortiz went on join the Grand Met at the Grand Hyatt Dallas Fort Worth in 2012, which allowed him to experiment with a broad spectrum of cuisines. He held several positions in the kitchen and was recognized several times by Hyatt for his leadership and commitment to extraordinary service.

In his role, Ortiz will be responsible for developing menus, crafting innovative dishes and cuisine, and managing and mentoring Urbane's staff. Bringing his passion for creating new, locally-inspired dishes, Ortiz plans to incorporate his Texan roots into the menu.

"I love to cook local and I want people to enjoy a little taste of Seattle when they dine at Urbane," said Chef Tomas Ortiz. "Being from Dallas, smoke and barbecue run in my veins, so I'm looking forward to combining the fantastic, fresh ingredients from the Pacific Northwest with my smoky, unique flair."

When he's not in the kitchen, Ortiz can be found reading, golfing, drawing and spending time with his wife and daughter. He is looking forward to exploring his new home and taking up a new Pacific Northwest-inspired hobby like fishing or hiking.