Monday, December 5, 2022

Hyatt Centric Welcomes Chef Jacqueline Siao

Hyatt Centric Park City invites hotel guests, Park City visitors and residents to experience their newest culinary offerings carefully crafted by their new Executive Chef Jacqueline Siao, who oversees all food & beverage operations for the hotel, including Escala Provisions Company Restaurant & Bar, The Market and in-room dining.

“We are thrilled Chef Siao will be leading our culinary team and bringing her eclectic, globally-inspired experience to Escala Provisions Company Restaurant & Bar,” said Hyatt Centric Park City Director of Sales, Marketing, Owner Services Barbara Dennis. “With a focus on simple, quality ingredients, we look forward to treating our guests to inventive menus and an unforgettable dining experience.”

Most recently, Siao was the executive chef at W Aspen in Colorado and The Lodge/Spruce Peak in Stowe, VT. She has also held positions with various St. Regis hotels, including J&G Grill at the St. Regis Deer Valley in Park City. Siao is French culinary trained, and worked under the globally-inspired Jean George Group. She earned a degree in Culinary Arts from Le Cordon Bleu in San Francisco and is multilingual in English, Chinese (Fukien) and Tagalog.

Situated at the base of Park City Mountain, Hyatt Centric Park City’s Escala Provisions Company Restaurant & Bar offers dine-in breakfast, lunch and dinner service surrounded by breathtaking views of the slopes. Fresh, original and locally sourced, Chef Siao’s reimagined menus include new signature dishes and unique twists on traditional comfort foods to keep guests of every age and palate satisfied. Reservations can be made on OpenTable or Convenient grab-and-go options, including sandwiches, salads, snacks and Starbucks® beverages are also available at Escala Provisions Company The Market.

For more information about Chef Siao, Hyatt Centric Park City’s Escala Provisions Company Restaurant & Bar, or The Market, contact Director of Sales, Marketing, Owner Services Barbara Dennis, 435-615-4226 or or visit

Press Release
Press Release
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