Chef and new culinary director at the Hyatt Phoenix Brandon Drummond is no stranger to hotel life having worked for Hyatt Hotels around the country for the past 15 years. He come from the Hyatt in Greenwich, Connecticut to run the culinary team at Compass Lounge & Restaurant, Arizona’s only revolving rooftop restaurant.
The downtown hotel is finishing a multi-million dollar facelift and they’ve hired Drummond to re-vamp the menu at their signature restaurant. He brings his experience working in culinary management in the Hyatt family in Washington D.C., Bonita Springs Fla., New Orleans and San Antonio to his new role.
Both the lounge and restaurant will see new dishes including fresh seafood and regional ingredients. In the lounge guest will have the chance to order Buttermilk Fried Quail, a Charcuterie Board and more. The new menu includes Quick Cured Duck and Elk Chops in addition to other new dishes and longtime favorites.
New cocktails include the Strawberry Blonde made with Meyer lemon vodka, house made simple syrup and strawberries. The Bramble Rose mixes Maker’s Mark bourbon with house made rosemary simple syrup and blueberries.
Meet Chef Drummond when he participates in Plated and Staged at the Herberger Theater on Sunday March 29th. The annual fundraiser benefits for the theatre’s youth outreach program. The program exposes youths to culinary programs and the performing arts.
The Compass Lounge & Restaurant the Hyatt Phoenix is at 122 N. 2nd St. Phoenix 85004. Visit their website for more information.
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