Hyatt Regency Monterey Hotel and Spa Promotes Chef Ross Kilkenny to Executive Sous Chef

Ross Kilkenny of Hyatt Regency Monterey Hotel and Spa has been promoted to the position of Executive Sous Chef. Kilkenny joined the Hyatt Regency Monterey team in February 2015 as Chef Tournant and most recently served as Chef de Cuisine.


In 2016, Kilkenny represented Hyatt Regency Monterey in a regional Hyatt cooking competition and won. He then went to Mexico to represent Hyatt Regency Monterey again — this time competing with Hyatt sous chefs from all over the country, he made us proud and placed fourth overall (also landing a magazine cover).


Kilkenny has been a huge part of elevating TusCA Ristorante to the next level with his care for product and capturing the freshness of the seasonal food the Salinas Valley offer. In addition, he assists in other areas of the kitchen and continues to be a leader within the culinary team and beyond. Kilkenny is a graduate of the Culinary Institute of America, Hyde Park, New York and we are proud to have his talents on our team.


Background on Chef Ross Kilkenny

Chef Ross Kilkenny was born and raised in a small town of Ukiah in Northern California. His interest in the culinary field began as a teenager, which he pursued with zeal immediately after graduating high school. 


He attended the Culinary Arts and Restaurant Management program at Santa Barbara City College and, in the process, worked his way up to sous chef at a highly regarded catering company, Santa Barbara Elegant Events. 


Upon completion of the program, Kilkenny moved to New York, eager to study from the masters of the industry at the Culinary Institute of America in Hyde Park.  After graduating from the CIA with honors, his knowledge of the industry was put into action during his externship at The River Café in Brooklyn.


His culinary development during the years following his formal training has taken place in diverse settings and from varying viewpoints within the industry.  His fine-dining expertise comes from working at a handful of renowned restaurants throughout the Napa Valley including Bouchon, The Martini House, Willi’s Wine Bar, and BarVino. 


He has had the opportunity to hone his management skills in such large scale, high volume settings such as Meadowood Resort in St. Helena, Beaver Creek Resort in Colorado, and Santa Barbara City College. 


Chef Kilkenny has also gained another perspective of the industry: that of owning his own business. He founded and operated a café and catering company called Kilkenny Kitchen in his hometown of Ukiah, which he successfully built into a local favorite and later sold in order to pursue other endeavors.


Chef Kilkenny is a firm believer in continual learning and personal development.  In 2012, he challenged himself to pass the rigorous demands set forth by the American Culinary Federation to become a Certified Executive Chef. 


Now the Executive Sous Chef at the Hyatt Regency in Monterey, California, Kilkenny enjoys utilizing his diverse range of culinary attributes and his ever-growing passion for food in the pursuit of excellence. When he’s not in the kitchen, you might find him hitting balls out on the golf course, backpacking in the mountains, scuba diving in the bay, or just relaxing with his wife, Heidi.


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1 Old Golf Course Road, Monterey, California, USA, 93940-4908

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