Biography ~ Chef Manfred Lassahn

Manfred Lassahn
Executive Chef
Hyatt Regency Century Plaza

As Executive Chef, Hyatt Regency Century Plaza, Manfred Lassahn is responsible for servicing all food and beverage outlets for the renowned, 726 -room urban resort hotel that includes over 100,000 square feet of function space and boasts the largest ballroom in Los Angeles.

Most recently, Mr. Lassahn was the Executive Chef, Hyatt Regency Long Beach. In this capacity, Lassahn introduced modern banquet presentations; and deployed “Eclectic California Cuisine,” showcasing flavors from the Southwest, Central Pacific Coast, Pacific Northwest and Asia, in the hotel’s signature, Tides restaurant.

A 23-year veteran of the hotel industry, Lassahn’s career spans a variety of positions that have provided his keen understanding of hotel food and beverage, banquet operations and customer service. Lassahn began his career with Hyatt in 1983 as the Sauté Cook in Palo Alto, CA. Promoted to Lead Cook in 1986, Lassahn moved to the Hyatt Regency Long Beach, a high volume business traveler hotel. Here, Lassahn oversaw 45 staff and implemented fine dining menus before becoming Executive Chef, Hyatt Valencia in Valencia, CA when it opened in 1998. In 2002, Lassahn became Executive Chef, Hyatt Regency Long Beach and in 2005, he was promoted to the Hyatt Regency Century Plaza.

Lassahn’s accomplishments include his contribution to the development and management of Hyatt hotel’s fine dining standards and banquet servicing. One of his recent major innovations includes the development of Vines restaurant in Valencia, California, renowned for its seasonal menu changes and quarterly wine-pairing dinners. In addition to opening the Hyatt Valencia property, Lassahn has opened other high profile properties including: Hyatt Regency Lake Las Vegas; Hyatt Regency Tamaya Resort & Spa; and the Hyatt Regency Huntington Beach Resort and Spa. Lassahn directed offsite catering efforts for major events such as the Newport Beach Toshiba Golf Classic; Toyota Grand Prix of Long Beach; and the Aquarium of the Pacific. In 1999, Lassahn was an invited participant in the annual “Masters of Food & Wine” in Carmel, California.

As one of Hyatt Hotels Corporations most prized Executive Chefs, Lassahn is proud to be viewed as a role model among his peers and is committed to the mentoring of his staff. A native of San Francisco, CA, Lassahn graduated from the Gewerbliche Fachschule in Wuppertal, Germany in 1983.

Lassahn also serves as chef at his home in Covina, CA. When he isn’t cooking and entertaining friends, he can be found gardening or antiquing.