“I get inspiration by exploring and trying different ingredients from other cuisines. I get most creative when I am under pressure.”
A Chef’s Journey from Michelin-Starred Restaurants to Marriott: ‘I Feel Like I Can Go Anywhere’
“My absolute favorite part of my job is that I can make a huge difference in people’s lives and for the environment.”
How This Executive Chef Got to Lead a Top F&B Program in the D.C. Area
“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.”
What Life Inside a Resort Kitchen Looks Like for This Former Army Cook
Prior to joining Marriott, Jonathan honed his culinary skills as a Sergeant in the US Army.
From Pastry Cook to GM to HQ Senior Director: How Veketia Built Her 26-Year Career at Marriott
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.
How This Marriott Executive Chef Shows Gratitude to His Culinary Team
“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.”