Hyatt Regency Grand Reserve Puerto Rico Adds Culinary Leadership

September 21, 2026

RIO GRANDE, Puerto Rico — Hyatt Regency Grand Reserve Puerto Rico has appointed Jorge Petterson executive chef and Christian Muñiz director of food and beverage, the resort recently announced.

The two executives will oversee the 579-room resort’s food and beverage program, including its steakhouse, poolside and beachfront concepts. The resort said its dining program will focus on local sourcing, distinct culinary identities for its restaurants and new culinary programming.

Petterson has more than two decades of culinary experience across Puerto Rico, Florida, Costa Rica, California and Texas. A Peru native and honors graduate of Le Cordon Bleu Orlando, he began his career while attending culinary school, working in the kitchens of the Orlando World Center Marriott before advancing at JW Marriott Grande Lakes.

His career also has included roles at Condado Vanderbilt, La Concha Resort, Costa Rica Marriott and The Lodge at Sonoma Renaissance Resort & Spa. He also has cooked at the James Beard House.

At Hyatt Regency Grand Reserve Puerto Rico, Petterson will focus on local ingredients, working with farmers, fishermen and producers to incorporate seafood, plantains, yuca, tropical fruits, coffee, cacao, ají dulce and recao into the resort’s menus. His background also includes Peruvian culinary influences, including ajíes, fresh herbs, marinades and sauces.

“Coming back to Puerto Rico is an opportunity to bring everything I’ve learned throughout my career home and build something that feels genuinely connected to the island,” Petterson said. “For me, that goes beyond the plate. It means building a strong culinary culture, developing our team, supporting local producers and creating experiences that guests remember as part of their time in Puerto Rico.”

Muñiz joins the resort after hospitality roles in Puerto Rico and the mainland United States. He began his career in restaurants in Rincón and Old San Juan before moving into resort leadership at Wyndham Rio Mar and Fairmont El San Juan Hotel.

He later worked at Fairmont Miramar Hotel & Bungalows and The St. Regis Longboat Key. Most recently, he oversaw a $30 million food and beverage operation at Hilton Fort Lauderdale Marina.

“The opportunity is bigger than operating restaurants and bars; it’s about making food and beverage one of the defining experiences of the resort,” Muñiz said. “Each concept should have its own personality while still feeling unmistakably connected to Puerto Rico through the food and spirits, but also through local partnerships, music and the overall energy of the island. Our goal is to give resort guests something new to discover throughout their stay while also creating experiences that bring the community through our doors.”

The resort said changes already are underway at Water’s Edge restaurant, including refreshed breakfast and brunch offerings, a new Puerto Rican Rincón Criollo station and a Mediterranean-inspired lunch and dinner menu.

Hyatt Regency Grand Reserve Puerto Rico is located about 19 miles from San Juan on a peninsula near the El Yunque rainforest. The oceanfront resort has 579 guest rooms, suites and villas, including 93 Villas en la Reserva. Amenities include a beach, oceanfront pools, a spa, a 27-hole championship golf course designed by Tom Kite and 16 food and beverage outlets.