“I personally have used the TEALEAVES company for about 4 years now; I was introduced to them through my Corporate Team Members. We decided that we wanted to use their products throughout the hotel in different applications in Seattle, Washington.”
Brent Martin, a native of New Zealand, joined the Manchester Grand Hyatt San Diego as Executive Chef in 2010. There he managed the catering, in-room dining, and the hotel’s three restaurants: Sally’s Seafood on the Water, Lael’s, and Redfield’s. Now Chef Martin serves as the Executive Chef at Hyatt Regency Bellevue.