“It was made clear to me from the very beginning that Marriott values all associates’ opinions regardless of the seniority or length of service in the company. Everyone has a voice; everyone is listened to.”
As an Army Veteran, This Voyager Knows Firsthand What It Takes to Pivot into Hospitality
“It’s very impactful to see senior leaders come down from their office and roll up their sleeves and give a helping hand during a time of crisis.”
'Getting Our Second Michelin Star Was the Happiest Moment in My Career'
“It was the happiest moment in my career so far. I worked in a three-star restaurant before, but this was the first time I got to be part of the process, going from zero to one and from one to two.”
A Ritz-Carlton Banquet Chef Shares His Favorite Dish and Career Tips
“I get inspiration by exploring and trying different ingredients from other cuisines. I get most creative when I am under pressure.”
A Rising Star in Tbilisi, Georgia: 'I Love That Every Single Day is Different'
“I feel that now that I have a better understanding of how different departments work, I appreciate everyone’s work more.”
An F&B Manager and Sommelier's Path to Becoming General Manager
“Learning new operations within food and beverage [in a hotel] is a different world from standalone restaurants and city clubs where I’ve worked. The opportunities within Marriott are exponential.”