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wine & culinary arts festival
chefs
Troy Knapp
Chef Troy Knapp was born and raised in Seattle Washington. He developed a love for the kitchen and attended culinary school at an early age. Progressive positions in freestanding restaurants and hotel kitchens provided Knapp the foundation for a bright future in the culinary world.Knapp started with Hyatt Hotels Corporation twelve years ago in Southern California. He became the Executive Chef at the Hyatt Westlake Plaza in 2001 and was promoted to the Executive Chef of the business-based Hyatt Regency Phoenix in 2005. In 2009 he joined the culinary team at the Hyatt Hill Country Resort & Spa as the Executive Chef, where he oversees the management of five casual restaurants, room service and Antlers Lodge, fine dining.
Chef Troy Knapp was born and raised in Seattle Washington. He developed a love for the kitchen and attended culinary school at an early age. Progressive positions in freestanding restaurants and hotel kitchens provided Knapp the foundation for a bright future in the culinary world.Knapp started with Hyatt Hotels Corporation twelve years ago in Southern California. He became the Executive Chef at the Hyatt Westlake Plaza in 2001 and was promoted to the Executive Chef of the business-based Hyatt Regency Phoenix in 2005. In 2009 he joined the culinary team at the Hyatt Hill Country Resort & Spa as the Executive Chef, where he oversees the management of five casual restaurants, room service and Antlers Lodge, fine dining.
Knapp menus are heavily influenced by the season with respect for regional traditions and culture. His other love is that of the vine. He is a certified sommelier with the Court of Master Sommeliers and was recognized by Hyatt Hotel Corporation as the company's "Chef of the Year 2008." He contributes his success to having great mentors and a vast amount of passion for food, wine music and art.
