The Hyatt Regency Mission Bay Spa and Marina has welcomed Brad Gillespie as its new executive chef of the waterfront property. As executive chef, Gillespie will oversee culinary operations for the 430-room hotel, including the signature Red Marlin restaurant.  “Brad is an accomplished veteran chef who is well-prepared to lead our culinary team,” said Jeff Pace, general manager. “His guidance, leadership and individual approach to food will be a tremendous asset to our dining outlets.”  A proponent of the farm-to-table movement, in which a majority of ingredients come within a 100-mile radius of the restaurant, Gillespie said his first order of business was the launch of Red Marlin’s summer menu. The menu includes a variety of fresh fish, choice cuts of meat and selection of dishes showcasing seasonal summer fruits and vegetables. Popular items include a summer berry salad, Kurobuta pork chop with Weiser Farm baby potatoes and a seafood arrabiata, featuring market-fresh fish. Gillespie most recently served as executive chef at Hyatt Clearwater Beach Resort and Spa in Florida, where he was a member of the property’s opening team. Under his guidance, the resort earned numerous culinary awards and accolades, including the 2010 People’s Choice Best Taste Award at A Taste of Clearwater and Best of Tampa Bay Award from Tampa Bay Magazine. For more information, visit www.redmarlinrestaurant.com or www.missionbay.hyatt.com, or call (619) 224-1234.