Wedding Tip: Save the Dates

Sending out wedding Save the Dates is your opportunity to let your hair down in communicating with your guests! A new trend for 2010 is sending more tangible items to your guests. It serves as the first hint as to what guests can expect to experience at your wedding. In other words, it sets the mood. One bride who’s having an Andy Warhol “Pop Art” theme wedding is sending out custom made Save the Date Campbell’s Soup Cans packed with a magnet and other goodies. Another bride who loved southern-style barbecue and was planning on having it catered at her wedding, mailed out tiny bottles of Tabasco sauce, disposable towelettes and a magnet wrapped in a red handkerchief. Who doesn’t love a favor before the wedding? What’s most important is having fun and complimenting the overall feel of your big day! Save the formality for the formal invitations.

New Catering Manager to Post Wedding Tips & Trends

Amanda Bradham credits her mother for her love of event planning as she learned from her how to properly entertain at a young age.

Planning showers and weddings for friends and family turned into an exciting career after graduating from Southeast Missouri State University with a degree in public relations.

Amanda has a reputation for meticulous details and a passion for designing spectacular events, which continues to exceed the imagination. In the past 12 years Amanda has planned events for bridal magazines, newspapers, casinos, non-profit organizations and celebrities. Amanda now brings her unmatched level of inspiration and innovation to the Hyatt Regency St. Louis at The Arch.

You can find Amanda's picture on the right hand rail. She will be posting wedding tips and trends on a regular basis. Stay tuned!

St. Louis Best Bridal Show

We recently hosted the St. Louis Best Bridal Show and it was a huge success! Congrats to Julie Farmer for winning a one-night stay here! Full event details here.

Pictures from Mardi Gras Trivia Night

To see more photos, click the image below to open a new window.

Mardi Gras Trivia Night!

Thank you to everyone who joined us last evening at the non-profit Mardi Gras Trivia Night! We hope you enjoyed our incredible Mardi Gras inspired food, Hurricanes and of course the trivia. Here's a re-cap of the scores last night:

Herbert Hoover Boys and Girls Club with 27 points
Food Outreach with 35 points
STL Crisis Nursery with 40 points
USO with 45 points
Coro Leadership Academy with 47 points
and the winners were...
Cardinal Glennon and Special School District with 51 points!

While you got to experience a little bit of our new hotel, there is so much more to see! Schedule a site visit with Lisa, Navonna, or Rose Ann at anytime by calling 314.342.4655. We hope to be the host of your next event. As soon as we get the pictures back from last night, we'll post them!

Coming to a wedding show near you!

We'll be at the following wedding shows. Come see us for a chance to win some incredible prizes!

1/9 -1/10 St. Louis Bride and Groom Wedding Show at America's Center
1/24 St. Louis Bride Wedding Connection Show at Windows on Washington
1/31 The Best of the Best show at the Coronado Ballroom
2/21 St. Louis Best Bridal Show hosted here at the Hyatt Regency St. Louis at The Arch

Meet Our Executive Chef

Executive Chef Michael Barber
Michael Barber began his culinary career at the age of 12, working at Restaurant X, now known as Bully Boy Chop House, in Congers, NY as a Utility Steward where he worked various jobs until the age of 18, before heading to the Culinary Institute of America to earn his degree. Prior to joining Hyatt, Barber served as Sous Chef at the Adams Mark Hotel in Orlando, Florida. Barber joined Hyatt in 1999, starting out as a Chef Tournant at Hyatt Regency Orlando International Airport. From Orlando, Barber went to Hyatt Regency Dallas, before moving to Hyatt Regency DFW as the Executive Sous Chef. Barber transferred to Hyatt Regency Atlanta in 2004 as the Executive Sous Chef at the 1,260 room hotel. He then was promoted to Executive Chef at Hyatt Regency Washington on Capitol Hill and 834 room property before joining the Hyatt Regency Saint Louis as Executive Chef.

A native of New York, Michael Barber graduated from the Culinary Institute of America in 1995 with an Associate degree in Occupational Studies in Culinary Arts. Barber moved to St. Louis in September with his wife and two children.