Hugo’s
Chef Cyril Jeannot
Chef Cyril Jeannot
With an extensive global culinary background spanning over 17 years in various countries including Anguilla, Dubai, Bahrain, Indonesia, South Korea and Saudi Arabia, Chef Cyril brings a wealth of expertise and innovation to the role. Chef Cyril began his career in Anguilla at Malliouhana Resort in 2007, followed by his move to Atlantis, The Palm in Dubai as Chef de Cuisine. The French chef then moved to Bahrain in December 2013 to be the Executive Sous Chef at Le Méridien and The Westin City Centre Bahrain Afterwards, he became the Executive Sous Chef at One Only Royal Mirage in Dubai in 2015 before joining Hotel Indonesia Kempinski Jakarta In 2019, he first joined the Hyatt family where he spent two years as Executive Sous Chef for the pre-opening team of Grand Hyatt Jeju. He served as Executive Chef at Kempinski Al Othman Hotel Al Khobar in Saudi Arabia since October 2021. With his unrivalled experience and genuine passion for food and beverage, Chef Cyril joined Hyatt Regency Hong Kong, Tsim Sha Tsui as Executive Chef in September 2023. He is set to bring his creativity and culinary expertise to the hotel’s restaurant s including Hugo’s, The Chinese Restaurant, Cafe, Chin Chin Bar, as well as in room dining service and event catering.
Hugo’s
Enjoy the enduring pleasure of Hugo’s, one of the most reputable restaurants in town. Originally opened in 1969 and reincarnated at Hyatt Regency Hong Kong, Tsim Sha Tsui, Hugo’s is an authentic European restaurant where classic meets timeless, offering traditional western cuisine prepared only with the finest ingredients available. Located at Lobby Level, Hugo’s offers the very best of classic European cuisine under the auspices of its fictional Bavarian host and namesake, Hugo Ludwig Wilhelm von Gluckenstein, who served only the best food and wine. Hugo stands still in his armor suit at the entrance to welcome all honorable guests. Decorated with ornate mirrors, chandeliers, guns and shield plaques, the restaurant has an array of traditional serving apparatus, including Christofle hors d’oeuvres and dessert trolleys, all from the 1960s, presenting a unique and classic European atmosphere.
