El Hyatt Regency Mission Bay Spa y puerto deportivo 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.