Executive Chef of Hyatt Regency Boston, Kelly Armetta, boasts an extensive resume within the culinary industry, bringing over 30 years of experience to Avenue One, Hyatt’s on-property restaurant. Over the years, Chef Armetta has played a vital role in the emergence of Avenue One into the forefront ofleading downtown restaurants.

Developing his love for food at the young age of 14 years old, Chef Armetta got his start in the restaurant business at a local Jewish Deli in Brooklyn, New York, before taking on more responsibility at a friend’s family restaurant. It was there that the association of family and food merged for Armetta, who at the time, didn’t realize that this passion for food was growing along with his culinary skills. One day Chef came into work and announced that he was going to cook for the rest of his life, a choice he wholeheartedly agrees with each time he returns home after a long day of work and his daughter lights up when they discuss what he made that day.

After culinary school, Armetta ran kitchens across the hospitality industry, from exclusive country clubs to restaurants throughout New England, before finding a position at the prestigious Grand Hyatt New York. A member of the Hyatt family through and through, Chef continued his career at Hyatt in Greenwich, Connecticut; Cambridge, Massachusetts, and Hyatt Boston Harbor, garnering a wealth of knowledge and experience that he meticulously weaves into his regional specialties with contemporary flair.

A purveyor of comfort food “all the way,” Chef Armetta’s focus on customer service and personalization of each dish, lends well to his philosophy of making real food that people can relate to as well as Hyatt’s Food. Thoughtfully Sourced. Carefully Served philosophy.

“Food and eating today represent a deeply personal experience that varies from one person to another,” said Chef Armetta. “My job is to create a unique and balanced dining experience for people and travelers from around the world. Whether a meal is meant for business, celebration or pure need, I aspire to produce a mix of fresh, expectant and interesting.”

Armetta incorporates local and organic ingredients into his unique dishes to support Massachusetts’s purveyors, harvesting local and sustainable fresh meat, fish and produce. Armetta also prides himself on regularly revamping his menus to keep options fresh and innovative, regularly repeating the mantra that it’s not enough to be a good chef without regard to a product’s heritage and its care.

In keeping with Hyatt Regency Boston’s “green initiatives,” Armetta educates his team on the importance ofrecycling, composting and working efficiently. The staff is fully involved in the recycling of cardboard, plastic containers and food waste composting. Food scraps are composted into a beneficial soil amendment, thus greatly reducing the amount of material going into landfills. These practices along with many others reaffirm Hyatt Regency Boston’s commitment to being a “green” hotel.

Armetta utilizes his vast experience to guide the ambitious Hyatt Regency culinary team and allows each individual the freedom to experiment creatively.