DALLAS—Hyatt Regency Dallas has released more than 15 new vegan menu items at its marquee restaurant, Centennial, just in time for the holidays.
Designed for Dallasites and travelers alike seeking healthy, innovative and exquisite bites, the new vegan items were created by Hyatt Regency Dallas’ standout Culinary Corporate Management Trainee, Tiffany Pineda. At 24 years old, she has worked in some of the most diverse kitchens around the country, including working for celebrity chef Rick Bayless. Pineda was tasked with introducing vegan options for the modern traveler. Pineda is a yoga instructor and was a vegetarian and vegan herself for seven years. Drawing from her passion for plant-centric eating, she designed more than a dozen different vegan options for the traveler who wants more than a plate of vegetables and deserves an array of flavors without sacrificing their dietary choices.
“There is nobody better in creating vegan and vegetarian dishes than a person that lived that lifestyle,” said Markus Puereschitz, Director of Food & Beverage at Hyatt Regency Dallas. “We are extremely fortunate to have Tiffany on our culinary team at Hyatt Regency Dallas, creating delicious and wholesome dishes for our well-traveled guests.”
In total, Centennial’s menu features 16 vegan dishes, including five on the breakfast menu. One item on the menu, the Meatless Patty Melt, was spawned from the needs and desires of a Hyatt Regency Dallas guest—illustrating the true spirit of the hotel and its willingness to go above and beyond to care for people so they can be their best. Pineda heard the guest craved something satisfying that still met his dietary needs and crafted the dish from ingredients she had in the kitchen. With seared seitan (a delectable wheat gluten that’s look and texture is surprisingly similar to meat when cooked), vegan provolone cheese, caramelized onions, mushroom and black garlic aioli, Pineda created what would become one of the first—and most popular—vegan dishes on the new menu in under 30 minutes.
Elevated Version of a Veggie Taco
Another highlight on the lunch menu is an elevated version of a veggie taco, with vegan chorizo made of tempeh (fermented soybeans). Red cabbage slaw, salsa verde and crispy chickpeas top off the delicious dish, which is also gluten-free.
As a Corporate Management Trainee, Pineda is honing her skills in a program designed to give her exceptional industry work experience while also becoming an important member of the culinary team. Hyatt has been developing leaders through this program for more than 40 years. Pineda is already making a name for herself—she recently represented the Texas region in Hyatt’s annual Good Taste Competition, advancing to the semi-finals in Seattle, where she was the only Corporate Management Trainee to compete against seasoned chefs across Hyatts from all over the country.
“It is an honor to create the new vegan dishes for Centennial at Hyatt Regency Dallas,” said Pineda. “I know the challenge it can be to find healthy and satisfying options, especially while traveling. It’s important to me that my cuisine is nourishing to both the body and soul—satisfying, yet wholesome. I see the future of food being very plant-centric, which is crucial to create healthier communities and more sustainable food systems. I hope both vegans and non-vegans enjoy these additions, and maybe even try a new ingredient or two in the process.”
For more information about Hyatt Regency Dallas and its meeting capabilities, visit www.hyattregencydallas.com.
