“My absolute favorite part of my job is that I can make a huge difference in people’s lives and for the environment.”
“I’ve had the opportunity to work with amazing leaders that gave me creative freedom to create, mess up, and try again which is important as a chef, and as a manager.”
Prior to joining Marriott, Jonathan honed his culinary skills as a Sergeant in the US Army.
When 19-year-old Veketia G. started working for Marriott as a pastry cook, she didn’t foresee the impressive career she’d come to build. In fact, what she was looking for was just a job, plain and simple.
“As a chef, you have so much power in your hand with the food, you can connect people with the food. You can go right into their heart.”
Meet May, a single mom and Marriott Pastry Chef at the Gaylord National Resort who left her desk job for culinary school just five years ago. Here’s her story.