New Leadership Brings Farm-to-Table Focus to Puerto Rico Resort Hyatt Regency Grand Reserve Puerto Rico has appointed Jorge Petterson as Executive Chef and Christian Muñiz as Director of Food & Beverage, tasking the pair with overhauling the 579-room resort's dining program across 16 food and beverage outlets. Petterson brings more than two decades of culinary experience across Puerto Rico, Florida, Costa Rica, California, and Texas. A Peru native and Le Cordon Bleu Orlando graduate, he has worked at high-profile properties including JW Marriott Grande Lakes, Condado Vanderbilt, La Concha Resort, and The Lodge at Sonoma Renaissance Resort & Spa. His approach centers on seasonal ingredients and local sourcing. "Coming back to Puerto Rico is an opportunity to bring everything I've learned throughout my career home and build something that feels genuinely connected to the island," Petterson said. "For me, that goes beyond the plate. It means building a strong culinary culture, developing our team, supporting local producers and creating experiences that guests remember as part of their time in Puerto Rico." Petterson plans to work with local farmers, fishermen, and producers to feature Puerto Rican ingredients—fresh seafood, plantains, yuca, tropical fruits, coffee, cacao, ají dulce, and recao—while incorporating Peruvian culinary techniques that complement island flavors.

Focus on Local Partnerships and Community Dining Muñiz, who previously overseeing a $30 million food and beverage operation at Hilton Fort Lauderdale Marina, began his career in Puerto Rico's restaurant scene before leading culinary programs at Wyndham Rio Mar, Fairmont El San Juan Hotel, Fairmont Miramar Hotel & Bungalows, and St. Regis Longboat Key. "The opportunity is bigger than operating restaurants and bars; it's about making food and beverage one of the defining experiences of the resort," Muñiz said. "Each concept should have its own personality while still feeling unmistakably connected to Puerto Rico through the food and spirits, but also through local partnerships, music, and the overall energy of the island. Our goal is to give resort guests something new to discover throughout their stay while also creating experiences that bring the community through our doors." The resort's Water's Edge restaurant already reflects this direction, with new Puerto Rican Rincón Criollo station offerings, refreshed breakfast and brunch selections, and a Mediterranean-inspired lunch and dinner menu.

Why It Matters

With 16 dining concepts to manage, Hyatt Regency Grand Reserve Puerto Rico is positioning food and beverage as a core resort amenity, not a secondary service. For operators in the Caribbean leisure market, the shift toward local sourcing, culinary identity, and community integration signals a broader trend toward destination dining experiences that command premium positioning.

For more insights and trends in the food and beverage sector, check out more articles in The Food & Beverage Magazine family of publications.

Written by FBM Publications Editors