Food was at the center and all of the family are very good cooks. – What were some of your favorite childhood memories around food?Ĭoming from a large, close family, I am the 36th out of 38 grandchildren, we always had family dinners and everyone got together during the holidays. Tasty Chomps Interview with Chef David Didzunas In 1997, he was appointed executive chef for Hyatt Regency Orlando International Airport.Ĭhef Didzunas will oversee Hemingway’s restaurant, as well as, the newly re-imagined LakeHouse restauant, that debuted in December 2015.Įxecutive Chef David Didzunas and the culinary team at LakeHouse also recently unveiled a new, seasonal menu, specializing in fresh, regional flavors: Lake Meadow Crab Deviled Eggs, Octopus Tomato Bruschetta, Honey Chipotle Chicken Sliders, Roasted Half Chicken, Grilled Organic Wild Isles Salmon, and Eggplant Parmesan Flatbread.īacon Wrapped Figs BBQ Shrimp LakeHouse Salad Seabass with Orzo Shrimp and Grits Lakehouse Steak He was executive sous chef for the Hyatt Regency Grand Cypress and executive chef for the Hyatt Charlotte at Southpark in North Carolina. A graduate of The Culinary Institute of America in Hyde Park, New York, Chef Didzunas started his career with Hyatt Hotels in 1981 in his hometown of Pittsburgh, Pennsylvania. Hyatt Regency Grand Cypress also recently welcomed the return of Executive Chef David Didzunas to its culinary team. LakeHouse’s open concept design features home-inspired accents including stylish pendant lighting, three-dimensional wall coverings, communal tables, casual tablescapes and chef’s kitchen islands. The $2.8 million redesign for the 6,350 square-foot restaurant seats 206 guests with day-lighting, wood finishes, sleek stone surfaces and metals. Though the food was good at Cascade, it sorely needed upgrades to bring it out of the 1980s and into the 21st century. ![]() LakeHouse at Hyatt Regency Grand Cypress (formerly known as Cascade) has undergone a much needed $2.8 million facelift and revamping.
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