Epicurean Hotel welcoming new general manager and executive chef

The Epicurean Hotel has named Shawn Routten as general manager and Andrew Hyatt as executive chef of the 137-room boutique hotel.
The Epicurean Hotel has named Shawn Routten as general manager and Andrew Hyatt as executive chef of the 137-room boutique hotel.

TAMPA, Fla. – Epicurean Hotel recently announced the appointment of Shawn Routten as general manager and Adam Hyatt as executive chef of the 137-room boutique hotel.

Routten will oversee the hiring of new staff and day-to-day operations of the Epicurean, located in the Hyde Park historic district of South Tampa. Routten previously worked at the Epicurean for five years before being promoted to general manager of Fenway Hotel in Dunedin, Fla. Hyatt also spent time at the Fenway Hotel, where he served as executive chef when the hotel opened in 2018.

Routten has more than 17 years of experience in the hospitality industry, with 12 of those years with Mainsail Lodging & Development. He began his career with Mainsail as a front desk host at Mainsail Suites Hotel & Conference Center, before working his way up to front office manager. He was later promoted to opening front office manager at the Epicurean Hotel in 2013, before being promoted in 2017 to director of operations. During his time at Epicurean, Routten played an integral role in the achievement of many awards and recognitions, including Marriott’s Best New Hotel of the Year in 2013, Marriott International Hotel of the Year in 2017, and the Condé Nast Traveler Readers’ Choice Awards “Top 10 List of Best Hotels in Florida” for the past several years.

“Not many people know the Epicurean as well as Shawn, who assisted us in opening the property and working in various positions at this unique, culinary-themed boutique hotel,” said Joe Collier, president, Mainsail Lodging & Development. “We’re fortunate to have Adam return to the Mainsail family; his knowledge of the properties, expertise in the kitchen, and history with Shawn are definitely a recipe for success at the Epicurean.”

As executive chef at the Epicurean, Hyatt will direct daily culinary operations at the hotel’s signature Élevage SoHo Kitchen & Bar, and EDGE Rooftop Cocktail Lounge, while also overseeing food and beverage offerings for the Epicurean’s 5,200 square feet of function space for meetings, corporate parties, local catering events, and special occasions. With more than 18 years of culinary experience, Hyatt was most recently executive chef at Steelbach, located in Tampa’s Armature Works. Prior to that, he was executive chef of HEW Parlor & Chophouse, Fenway Hotel’s signature restaurant. He was also chef partner at Platt Street Borough, where he was an inductee in the 2013 Best Chefs America. Hyatt has also held positions at Ciccio Restaurant Group, Roy’s Hawaiian Fusion, and Mystic Fish in Palm Harbor.

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