Food & Beverage

Food. Thoughtfully Sourced. Carefully Served.

Hyatt’s global food & beverage philosophy is grounded in three key principles: Healthy People, Healthy Planet and Healthy Communities. "Food. Thoughtfully Sourced. Carefully Served” guides our culinary team as they craft all our menu offerings.

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Meet the Chef

My culinary style is producing flavorful cuisine that is not muddled with complexity or competing tastes, relying heavily on seasonality, regionality, and specific quality ingredients from passionate farmers, ranchers, and watermen. My philosophy relies on changing menus to fit the season by embracing high quality local food and beverage from the brackish Chesapeake Bay, including Blue Crabs, Oysters, Rockfish, Black Drum, White Perch, Croaker, Flounder, and Bay Scallops, Rum, Regional Seasonings, Grains, and Local Market Produce. This philosophy will always be front and center.

Rob Donis, Executive Chef

Vendors & Partners

We are very proud of the local vendors and partners we work with to provide the best possible ingredients for our menus. Learn more about these artisans below.

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Emily's Produce

Cambridge, MD

Family owned and operated roadside farm market located on rural farmland in Cambridge, located just 5 miles from our resort.

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J. M. Clayton Company

Cambridge, MD

Founded in 1890, the J. M. Clayton Company was the first crabmeat processing plant in Dorchester County.

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Chapel's Country Creamery

Easton, MD

They start with fresh, non-pasteurized raw milk, produced on their Maryland dairy farm, and turn that milk into cheese and yogurt.