Marriott’s Corporate Chef Wants You to Follow the Food Kelly Hensel | February 2014, Volume 68, No.2

CULINARY POINT OF VIEW

Brad NelsonAt six years old, Chef Brad Nelson convinced his mom to let him cook, so it wasn’t surprising that his first job at 16 was as a line cook at a Hilton. Now, 36 years later, his love for the hospitality industry and cooking have led him to become Vice President, Culinary and Global Corporate Chef at Marriott International. In this position, Chef Nelson leads a culinary team that focuses on building travel memories through food and beverage experiences. In addition, his passion for sustainability inspired him to create a seafood program that allows guests to know where their food comes from. At the end of the day, Chef Nelson derives the greatest satisfaction from the ability to positively impact your experience at a Marriott-owned restaurant, whether it’s in Hong Kong or Boston.

Click here to read the interview and get Chef Nelson's Quick Pickle recipe

Check out the other interviews in the new Culinary Point of View series.

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