chef de cuisine David Lillich

Chef de Cuisine David Lillich brings his culinary talents to the brand new courier. market | bar | kitchen. Chef Lillich joined the Grand Hyatt Denver culinary team in 2013, and was promoted quickly to Junior Sous Chef of the hotel’s restaurant. After his tenure as Junior Sous Chef, he was promoted to Garde Manger Sous Chef of the 4-Diamond Grand Hyatt Denver banquet kitchen. In this dynamic and challenging role, Chef Lillich enjoyed the opportunity to hone his skills in creating original dishes with a focus on further enhancing the artisan cheese and charcuterie program. Inspired by the thriving news industry of the past, courier offers diners the opportunity to experience a contemporary take on classic dishes. Chef Lillich has created a menu that is built on a foundation of flavor and local inspirations, a menu that redefines traditional dishes, as we know them.

pastry chef Sandra Adams

Talented Pastry Chef Sandra Adams brings her affinity for sweets and art to courier. Chef Adams has been with Grand Hyatt Denver for 21 years, creating beautiful cakes and desserts for weddings, galas and events. Through the years, her style and technique have evolved to adapt to the art of modern pastry design. Her passion is creating custom desserts for any occasion or theme that please both the palate and the eye. Chef Adams trained at the California Culinary Academy in San Francisco, drawing inspiration from chefs like Julia Child. She’s famous among colleagues for her “library” in the chocolate room, consisting of hundreds of recipes from her favorite chefs.

executive chef John Treusein

Grand Hyatt Denver’s Executive Chef John Treusein brings to every
event an extensive culinary background. In fact, he began his career in 1984 at the 2019 room Hyatt Regency Chicago. Prior to moving to the Grand Hyatt Denver in 1996, Chef Treusein was the Executive Chef of the Hyatt Regency Bethesda. In between, his progressive career brought him five moves in five years. In these capacities, he serviced some of Hyatt’s most high profile, off-premise events to include the PGA Golf Tournament and the Super Bowl. Chef Treusein grew up in the industry, working alongside his father who was a chef, maitre’d and hotelier. His knowledge of the industry allows the Grand Hyatt Denver to operate one of only a few fully dedicated hotel kosher kitchens in the United States.