Raise a Glass to Hyatt Lifestyle Hotels, Miranda Breedlove,National Director of Bars

Ha! Thank you. But no, not really. So many other things come to mind more, like Veterinarian and photographer. I have a lot of great photographer friends now so maybe I need to thank them for my photos.

They owned a soap company. We sold soap at craft shows and fairs around the country. They ran the business and made the soap in the basement of our house.

I was definitely a Spaghetti O's kind of kid.

I don't, but I remember the first time I realized how interesting it was during a whole day of tasting solely pinot noir when I grasped just how different a single grape can be in a wine.

I had a bit of an "aha moment" with Sherry. Walking through bodegas in Jerez gave me a real understanding of what, "sense of place" means. Every time I smell sherry, I am immediately transported back there in my mind. It's a wonderful experience.

Loyola University, Harrington School of Design and Columbia College, all in Chicago. I studied Photography, Studio Art, Politics and Sociology.

I saw a post online in a social media group I was in. The job description covered literally everything I wanted to do, and I had no idea such a job existed!

A strong understanding of how independent bars and restaurants work and a fresh perspective on hotel operations.

We structure our wine program based on supplier portfolios to give our teams the autonomy to choose wines that make sense for their programs. We have very unique concepts so choosing a specific wine for all of them makes less sense in our case.

I try to choose suppliers that have portfolios that can offer something great for all of our different types of restaurants and bars, while choosing some companies that have better-known labels and some that focus more on esoteric wines and unique varietals to make sure we have a good range on our menus.

I'm a big fan of the Spritz and try to incorporate them into our menus when it makes sense. Guests love them, they're refreshing, low ABV and you can add some really fun, fortified wines and flavor profiles in.

There are so many that I love, but my go-to is usually Gruner Veltliner or something orange from Eastern Europe.

I love all food! Favorites include seafood, almost any Asian cuisine, and sandwiches.

Oloroso Sherry and Jamon Iberico.

I currently live in Chicago with my husband and two Pit bulls.

I was raised to be very independent, so the traditional "white picket fence" lifestyle was never attractive to me and that's not what I have which is great. Ultimately, I think I'm probably in better/cooler place now than whatever the younger version of me would have said I'd be up to.

Running, boxing, reading, checking out new bars and restaurants with friends.

Having started with Hyatt three months before the pandemic, Covid changed the original structure of my job in a lot of ways. I have been able to really focus on the parts of it that are important to me, spend more time with our teams, and create the role in an interesting way. Personally, it allowed me to slow down and learn to find balance more purposefully.

I have spent a lot of time in California recently and am really loving it out there. I've been to Thailand, India, Paris, southern Spain. I try to go somewhere new every time I travel for personal reasons if possible. If it had to be somewhere I had been before, probably Goa in India or Koh Chang in Thailand. I would love to see Japan, Vietnam, and Norway.

This was great thanks for the feature!