dr. Kiss János

His professional career began in Hungary, where he earned the title of young master of the culinary profession. In 1967 he went abroad. He lived and worked in England, Switzerland, and Germany, then moved to the United States in the early 1970s. Later he met the president of the Hyatt Corporation, and at his invitation he entered the service of the hotel company in 1980. In time he became the superior of all the chefs and 20,000 cooks working in the restaurants of the American, Canadian, and Caribbean Hyatt hotels.

Over the decades he participated in the design and opening of more than one hundred first-class restaurants in 70 hotels, after a while already as a vice president of the Hyatt Corporation. He developed the kitchen operational concepts, compiled the menus, and selected and trained the chefs.

He worked as head chef at nineteen Super Bowls for the elite guests. In Chicago there was an event where he was responsible for the meals of 35,000 participants.

His name is also associated with the development of the sous vide (slow heat treatment at low temperature in a vacuum bag) technology. In recognition of this work, the American Culinary Academy (Culinary Institute of America) elected him as a member.

In recognition of his achievements, Johnson & Wales University awarded him the honorary doctor of culinary arts title in 1999.