INCLINE VILLAGE, Nev. – Hyatt Regency Lake Tahoe Resort, Spa and Casino, a spacious resort nestled in the Sierra Nevada Mountains, announces the appointment of David Campbell as executive pastry chef. In his new role, Campbell will lead the resort’s pastry program, overseeing menu development, production, and presentation for all dining outlets, banquets, and special events while elevating the overall dessert experience for guests.
“We are delighted to have David join our team at Hyatt Regency Lake Tahoe,” said Pascal Dupuis, general manager of Hyatt Regency Lake Tahoe Resort, Spa and Casino. “His extraordinary talent, global experience, and creative vision are the perfect complement to our team, and we look forward to seeing the incredible desserts he will craft for our guests.”
Campbell brings more than three decades of international pastry experience to the resort. Throughout his career, he has worked across the Caribbean, the United States, Macao, Hong Kong, China, Japan, Taiwan, France, Kazakhstan, and Abu Dhabi, developing a distinctive global perspective rooted in technique, creativity, and cultural influence. His extensive travels have shaped a refined and thoughtful approach to flavor combinations, presentation, and innovation.
“I am honored to join the culinary team at Hyatt Regency Lake Tahoe and to bring my global pastry experience to such a beautiful and inspiring destination,” said David Campbell, executive pastry chef at Hyatt Regency Lake Tahoe Resort, Spa and Casino.
“I look forward to creating desserts that celebrate both artistry and flavor, and to crafting memorable moments for our guests through chocolate and other sweet creations.”
Campbell’s desserts will be featured across the resort, including at Osteria Sierra, the resort’s signature Italian restaurant known for its handcrafted pastas and wood-fired pizzas, and Tahoe Provisions, a casual café offering grab-and-go pastries, coffee, and quick meals. This allows both guests and locals to enjoy his creations throughout the day, whether sitting down for a full meal or picking up something on the go.
Campbell frequently draws inspiration from chocolate when developing desserts, pairing classic techniques with global influences. His creative approach is further informed by the work of Japanese painter Riusuke Fukahori, whose intricate goldfish artwork symbolizes happiness and good fortune in Japan. Campbell is an avid reader of pastry and savory literature and regularly follows leading culinary publications from Japan, Spain, and France to stay current with international trends.
With his international background and creative vision, Campbell looks forward to enhancing the resort’s pastry offerings and contributing to the continued evolution of its culinary program.
For more information or to book a getaway to Hyatt Regency Lake Tahoe, please visit HyattRegencyLakeTahoe.com, or call (775) 832-1234.
