For executive chef Mirko Agostini, food has always been more than sustenance, it’s a story of growth, mentorship, and community. From the bustling kitchens of Milan to the tropical gardens of Guam, Agostini’s culinary journey spanned continents, cultures, and nearly three decades of service within the Hyatt family.
Chef Mirko Agostini. Photo by Skyler Obispo
An Italian native, Agostini developed his passion for food early on while working alongside his father, a butcher in the outskirts of Milan. “He taught me respect for ingredients,” Agostini recalled. “Every cut, every meal, has meaning,” he said.
That foundation led him to culinary school in Milan, where he refined his craft and began a career that would take him across Italy, Switzerland, London, Australia, Bali, and Korea, before returning to Guam, a place he calls both “home” and “heart.”
Since joining Hyatt in 1998, Agostini’s culinary career has been defined by innovation and adaptability. He first came to Guam as chef de cuisine of Al Dente in 2002, where he helped elevate the restaurant’s reputation for authentic Italian cuisine. After several years abroad, he returned to the Hyatt Regency Guam in 2012 as executive chef, bringing with him a leadership style grounded in mentorship, precision, and heart.
His philosophy is simple. “Cooking isn’t about following one recipe,” he said, “It’s about creating many possibilities from one idea, depending on what you have and who you’re serving.”
This flexible, inclusive approach has shaped Hyatt’s culinary identity and earned Agostini recognition as the Outstanding Culinarian at the 2019 Excellence in Culinary Arts and Restaurants Awards.
A day at the Hyatt
Agostini’s days begin before sunrise, often starting with breakfast service, the busiest meal of the day. “Eighty percent of our guests eat breakfast,” he said. “From locals to tourists to business travelers, it’s where we set the tone.”
His mornings flow into management meetings, menu reviews, and kitchen checks across multiple outlets. By afternoon, he’s mentoring young chefs, coordinating with vendors, and planning for dinner service.
Despite long hours, he keeps a healthy rhythm between work and life. “Balance is everything,” he said, noting that Guam’s slower pace allows him to spend time with his wife Paola and daughter Lara. “When I’m off, I’m reminded that people come here for vacation, and we get to live in that beauty every day.”
Simplicity with soul: The pesto philosophy
Among his signature dishes is one that reflects both his Italian roots and his sustainability mission - fresh basil pesto.
“Anyone can be a chef for one day,” Agostini said, smiling as he crushes basil leaves in a marble mortar. “The trick is to grow what you cook and cook what you grow.”
His pesto recipe is deceptively simple: fresh basil leaves, Parmigiano or Pecorino cheese, garlic, extra virgin olive oil, and a pinch of cracked pepper. The secret? Keep it cold and short-blended “because warmth turns basil black.”
Agostini also teaches culinary students at Guam Community College to see pesto as a starting point, not a rulebook. “Make it yours,” he said. “Add sun-dried tomatoes, skip the nuts for allergies, or spice it up with local peppers. Cooking is creativity, not perfection.”
He often links his lessons to Hyatt’s garden-to-table sustainability program, where basil and herbs are harvested directly from the hotel’s own garden.
A Garden with memory
The Hyatt Garden is not just a source of fresh ingredients; it’s a living memorial.
“This is no ordinary garden,” Agostini said. “It’s a collective effort from our chefs and the local community dedicated to sustainability and the legacy of chef Tony (executive sous chef Kun Woo “Tony” Lee), who started this garden.”
Lee, remembered as a culinary maestro, instilled pride in local chefs through his advocacy for locally sourced ingredients. His spirit continues to inspire the kitchen team.
Under the guidance of Guahan Sustainable Culture and with help from U.S. Navy and Air Force cadets, U.S. veterans, and Farm to Table Guam, the once-barren plot now blooms with herbs, vegetables, and tropical produce. Chefs incorporate these harvests into seasonal dishes; a true tribute to chef Tony’s belief that food connects people through purpose.
Recycling hope: sustainability in action
Agostini’s sustainability ethos doesn’t stop in the soil. The Hyatt maintains an MOU with the Salvation Army’s food bank and Guam I Recycle to collect all aluminum cans from the hotel.
The proceeds from recycling go directly toward funding school needs in Guam, turning everyday waste into educational support.
“It’s a small act with big meaning,” he said. “We reduce waste, protect the island, and help local students, all through teamwork.”
For Agostini, sustainability means more than green practices; it means nurturing people. He explained, “When we teach young chefs to grow food, recycle, and respect every ingredient, we’re growing habits that keep Guam healthy.”
The heart of a chef
After 27 years in the kitchen, Agostini’s greatest skill isn’t just culinary technique, it’s empathy. “You can’t lead a kitchen without understanding people,” he said. “My secret weapon is fear, fear of not being good enough. It pushes me to learn, to teach, to improve.”
At home, his meals are modest; a plate of risotto or a simple pasta tossed with cherry tomatoes and herbs from his garden. “Garlic, onion, and imagination — that’s all you need.”
As he prepared his pesto with the fresh basil from the Hyatt Garden, Agostini reflected on the lessons he hopes to pass on: creativity, care,
and courage.
“The more we stand beside the younger generation, the stronger our future will be. Cooking — like life — is not about what you have, it’s about what you make of it.” mbj
Persistence and purpose can be driving attributes of successful businesspeople. But we all had to start somewhere. Along the way each of us learns from a mentor or through experience the valuable lessons that define our style of management, and what we believe to be our guiding lights, and so with maturity comes wisdom. Leading and longtime businesspeople in the islands share one important lesson that they have learned along the way.
Guam residents are not only fond of eating out, they enjoy snacks to keep their energy level high and for sheer enjoyment. Here are some of the multiple offerings available on-island, and some familiar businesspeople with their favorite snacks.
For Jay and Jacob Jones, their respective transitions into the family business weren’t difficult considering their shared love for vehicles. They’re both family members and employees of Triple J Enterprises Inc. which has different subsidiaries in Guam and in the region. But how does this father and son dynamic play out in business? Let’s take a closer look.
In Guam, a growing number of business leaders, from the first gentleman to senators to CEOs and consultants, are embracing beards as part of their professional image. We spoke with these professionals, spanning various industries, who view facial hair as a symbol of confidence and individuality, integrating it seamlessly into their personal brands while challenging traditional norms of corporate appearance.
The heart of a chef
