Jason Poole
Executive Chef, Hyatt Regency Club

Jason Poole has been named Executive Chef at Hyatt Regency Sacramento.  In this role, Jason will oversee all of the culinary operations of the recently renovated hotel, which includes 28,000 square feet of  banquet space, In Room Dining,  Vine’s Café, Amourath 1819 Lounge and the hotel’s signature restaurant, Dawson’s.

Before moving to Sacramento, Jason was Executive Sous Chef at the Park Hyatt Aviara Resort in Carlsbad, CA, where he joined the culinary team in 2010 when Hyatt took over the resort from Four Seasons.   In addition to preparing food for the 78,000 square feet of indoor and outdoor banquet space, Jason also oversaw the resort’s three restaurants – California Bistro, Vivace and Argyle Steakhouse.  Before moving out West, Jason worked for Hyatt in Washington DC at the Grand Hyatt.  Prior to joining the company, Jason opened notable restaurants throughout the country including Nomi in Chicago, Central Kitchen in New York City and Cure Bar Bistro in Washington DC.  

Jason is a graduate of Johnson & Whales University in Charleston, SC and holds a degree in Culinary Arts.   He is an avid golfer and enjoys running and the outdoors.

Jason is excited about the abundance of locally sourced products available in Sacramento and working directly with the community of local farmers and vintners.