The thirty-something year old Hyatt Regency Baltimore may be one of the Inner Harbor's original hotels, but it's no stick in the mud. With over 480 guest rooms and a full-on view of the Inner Harbor, the hotel has to keep on its toes. In order to stay fresh and modern, this upscale hotel keeps things moving by updating its interior, rooms, lobby and its onsite restaurant, Bistro 300. However, the Hyatt doesn't only make refreshing changes to its facade, it also updates its personnel to complement those surface improvements.
Prime real estate in front of the Inner Harbor — Photo courtesy of T. Browne Smith
Adding a new executive chef, the Hyatt has brought a change to Bistro 300. Hailing from Seville, Spain, Chef Lonnie Crowe will fulfill the hotel's vision of serving inventive, handcrafted dishes made with locally-sourced, seasonal ingredients. Although Chef Crowe has been with Hyatt hotels off and on since 1996, his job at the Hyatt Regency Baltimore isn't an easy one.
Local raw milk cheese from Talbot County, MD — Photo courtesy of T. Browne Smith
Besides working to deliver top-notch cuisine to Hyatt guests, he also has to contend with the dozens of off-site options guests have at the Inner Harbor and neighboring areas like Federal Hill, Harbor East, and Fell's Point. However, Chef Crowe holds his own by delivering Maryland favorites like crab cakes and crab soup, and combining them with international dishes like chicken pappardelle, tuna escabeche and lacquered arctic char. His presence in the Hyatt Regency kitchen is a notable addition and one that will surely keep hotel guests dining in.