Park Hyatt

Chef Brent Martin

Onemata is the Park Hyatt’s signature restaurant serving only the finest local ingredients with menu selections driven by the season and local availability.

Lumina braised lamb shoulder is a regular feature on the menu here.

Executive Chef Brent Martin has served on an extensive number of properties in the Hyatt’s global portfolio, and received the James Beard Award for Best Chef of the Southeast and Caribbean when working at the Hyatt Regency Grand Cayman.

"Lumina is a phenomenal product … the flavour profiles are award winning"

Brent Martin

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Crown Resorts

Josh began his career in Melbourne Australia at Fenix Restaurant with Gary Mehigan and George Calombaris.

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