BONITA SPRINGS, Fla.—Hyatt Regency Coconut Point Resort & Spa has named Kory Foltz F&B director. The resort is located near Naples, Fla.
Foltz will oversee the resort’s restaurants and F&B operations for events, manage financial performance, and lead the team responsible for dining experiences across the property.
“We are thrilled to welcome Kory Foltz to Hyatt Regency Coconut Point,” says Brian Kramer, general manager of Hyatt Regency Coconut Point Resort & Spa. “His culinary expertise, experience leading complex resort operations, and commitment to supporting colleagues make him an exceptional addition to the resort’s team. We look forward to the creativity and care he will bring to dining and events throughout the property.”
Foltz has more than 30 years of hospitality experience. He began his career as a dishwasher at an independently owned restaurant before moving into the kitchen. After working in Tampa-area restaurants, the Florida native attended the Florida Culinary Institute in West Palm Beach, earning degrees in culinary arts, international baking and pastry, and restaurant management while continuing to work in restaurants.
He joined Grand Hyatt Tampa Bay as chef de cuisine and was quickly promoted to executive sous chef. In that role, he oversaw multiple restaurant outlets and supported other Hyatt properties through task-force assignments. He later served as executive chef at Hyatt Regency Sarasota and Hyatt Regency Clearwater Beach Resort & Spa.
Foltz also was part of the opening team at Sunseeker Resort in Port Charlotte as resort executive chef, helping launch seven restaurants, 60,000 square feet of event space, and a food hall with 11 concepts. He later became the resort’s F&B director.
“I’m thrilled to join the incredible team at Hyatt Regency Coconut Point,” Foltz says. “The resort has distinctive restaurants, beautifully renovated event spaces, memorable poolside dining, and a talented team of colleagues who deliver unforgettable guest experiences. My goal is to elevate the experience for every guest, and that starts with supporting our colleagues, helping them grow, and giving them what they need to deliver genuine hospitality.”
