Dawson’s Steakhouse reflects the Hyatt dining philosophy of providing “Food Thoughtfully Sourced, Carefully Served.” The cuisine at Dawson's is a fusion of our steakhouse classics with a contemporary twist. From our signature seafood cioppino to our natural, organic, California grass fed beef, our farm-to-fork restaurant in Sacramento uses the freshest, local and organic ingredients to create our seasonal menus. Enhance your experience with craft cocktails and our impeccable wine list.
Team
Alexis Gutierrez
Executive Chef
Born and raised in Brooklyn, New York, Chef Alex is a graduate of Johnson & Wales University in Providence Rhode Island with a degree in Baking and Pastry. After graduation he worked for a cruise line traveling up and down the East Coast from Canada to the US Virgin Islands. In 2000, he moved to Dallas to join Hyatt, and has since worked in Indian Wells CA, Kauai HI and Tokyo Japan before joining the culinary team in Sacramento in 2016.
Alex loves to try cuisines from around the world and believes “Whether its fine dining, casual dining or home cooking, everything is good, if it’s made with care and done well”.
Jay Yoon
Manager / Sommelier
Born in South Korea, Jay and his family immigrated to the United States when he was seven years old. He spent his childhood in the Newport Beach/Orange County area before attending University of Nevada, Las Vegas where he double majored in Hospitality and Communications. He began his career in the restaurant industry in Las Vegas working on the nightlife side before joining Hyatt in 2013 as a Corporate Management Trainee. In the five years that Jay has been in Sacramento he became a Certified Sommelier.
Jay has a passion for wine and believes “That Cabernet Franc is the true indicator of a great wine maker”