Executive Chef Troy Knapp has more than 25 years experience within the hospitality industry. A native of Seattle, Chef Knapp grew up watching his mother create meals directly from their garden. His mother’s approach to cooking from scratch with fresh, seasonal ingredients helped shape his cooking style into what it is today – he develops his menus with respect to the traditional ingredients and dishes specific to each region, and is passionate about sourcing as much as possible from local farms and vendors.
A wine enthusiast, Chef Knapp is also a Level II Certified Sommelier with the Court of Master Sommeliers and holds a Certified Specialist of Wine certificate from the Society of Wine Educators. His background as a chef and certification as a sommelier gives him a unique perspective on the dining experience.
Chef Knapp began working with the Hyatt Hotels Corporation in 1998 as an Executive Sous Chef in Southern California. He has since been an Executive Chef for the company at four properties over the course of the past 11 years, including their esteemed Hyatt Hill Country Resort & Spa in San Antonio.
He currently serves as Executive Chef at The Driskill, overseeing all aspects of the dining operations for the hotel’s two restaurants, The Driskill Grill and 1886 Café & Bakery, menu service for The Driskill Bar, catering and events operations, and in-room dining options. He also serves on Hyatt’s specialist teams, which develop responsible eating initiatives like the “For Kids By Kids” program, which incorporates health and wellness into menus for kids.
He has been recognized as the “Chef of the Year” for Hyatt Hotels North America, and earned two coveted awards for Antlers lodge – the AAA Four-Diamond Award and Wine Spectator’s Award of Excellence. Chef Knapp contributes his career success to the combination of exceptional mentors and a deep appreciation for food, wine, music and art. In his spare time, he plays the Flamenco guitar and has an envious guitar collection.