While at the Marriott Hotels and Resorts Travel + Leisure Global Bazaar in New York City this past weekend, I had a chance to sit down and talk with Brad Nelson, VP, Culinary and Global Corporate Chef for Marriott International.
I asked him about the overall culinary experience that Marriott hopes to offer their guests, as well as the details that make Marriott dining different than what you’d get at similar hospitality destinations. | |
Transforming Space and CuisineI asked Nelson about how he envisions transforming Marriott’s dining spaces and culinary experiences so that they align with the overall brand re-imaging and redesign. “You just said the word ‘transform’. That’s exactly what we’re doing with these lobby spaces — with these great rooms. We’re transforming them into comfortable places where people want to linger – to relax, meet friends, have a drink, share a meal, or catch up on work,” he explained. Guests are using these spaces in a variety of ways – ways that they weren’t able to use them in the past. And to enhance the new spaces, Marriott is offering new culinary experiences based on the varied needs of their guests. Nelson claims it’s truly transformative. The food and beverages are fun; and the great room space provides a unique setting in which to enjoy it. |
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“One the biggest needs travelers have involves food: the ability to get a bite to eat very quickly, or alternatively, to have a leisurely meal – not to have to rush out of the dining room so another guest can sit down. That’s how we came up with this whole 5, 10, 20 idea of grouping food. We’ve departed from the classic grouping categories of appetizers, sandwiches, entrees, salads and whatnot,” said Nelson. | |
Essentially, they’ve established a system of grouping foods into categories that relate to how quickly they can get the food to a guest after ordering. | |
Transforming Time and ServiceChef Nelson points out, “It’s all in the minutes.” So the items listed in the “5” category represent choices that will arrive very quickly after ordering. “These items may be something like Parmesan and chili kale chips, or maybe a roasted nut we do in-house based on whatever region, flavor profile, or specific guest request – it could be a hummus dip and pita chips. Things that we can get to them in an instant.” |
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“The 10s represent what I consider some of the more fun categories of food choices — items that are for sharing, and items created for small groups of people to have just a couple of bites.” He went on to offer some examples of these fun items: a hamburger slider, a dim sum plate, steamed vegetables, lettuce wraps, or perhaps meatballs with garlic crostini. He says, “I mean, really, the sky’s the limit.” Now, that’s an attitude I can love! | |
Highlighting Cultural Flavors and LandscapesWhen you step into a Marriott hotel, the executive design team hopes you will immediately notice a distinct “sense of place,” with the décor and atmosphere reflecting the geographical location of the hotel. To achieve this, the designers keep the locale in mind, building around the unique micro-culture there. For example, they want guests to get the feel of San Francisco when they’re staying in the Fisherman’s Wharf Marriott. |
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A similarly distinct sense of place is reflected in Marriott properties in Dallas and Boston, New York and Miami, Seattle and Shanghai and Paris and around the globe. | |
Marriott Hotels and Resorts focuses on the culture and uniqueness of each locale – bringing those flavors, sounds, styles, and environments to their accommodations. Nowadays, travelers value the memories they make on their excursions – whether business or pleasure – far more than trinkets and souvenirs. Many of the best memories are built around food and the shared experiences at the common table with friends and colleagues. | |
“We have a unique approach to modern classics – a weaving of tradition with purposeful, functional innovation – and that’s what sets Marriott apart as a brand and a destination temporary living space,” says Nelson. He continued by telling me that each Marriott hospitality team truly wants guests to feel they’re at home, to feel comfortable and cared for like they would be at home. “As far as food goes, we want to comfort our guests with our own take on classical dishes. Our dishes are the new modern classics. It’s not comfort food in the traditional sense,” he explained, “but comfort food on a global level – a level that respects the comfort food of the local culture.” | |
The foods on the Marriott menus represent an array of healthy items that reflect traditional classics, but with a more contemporary spin. Guests will find dishes that take into account the health, nutrition, and wellness concerns pervasive in today’s society and especially among generations X and Y. | |
As we chatted, I told Nelson how excited I get when I see a dish I grew up with offered on a menu. I can reminisce about my grandmother, my mom, my dad, through that food. “Exactly,” he said, “It’s personal comforts. It’s not this small category of food that the word ‘menu’ defines in people’s minds. It really is this sense of, ‘Wow, that is familiar. I haven’t had that for a while, what a nice spin on grandma’s recipe’.” | |
There you have it. Straight from Chef Brad Nelson’s mouth to your fork. A truly dedicated chef who is committed to his guests and strives to deliver a unique experience to each person’s palate through the art of exemplary food preparation. From the dishes themselves, to the presentation and time it takes to get to your table, it’s all an art. | |
Photography by Ann Tran | |
San Francisco Marriott Fisherman’s Wharf Photo Courtesy of Marriott | |
Two things..I should have ate Before I read the post, now I am starving! And..you should have put the photo of the dessert at the bottom of the post. It took me 5 minutes to read post because I kept scrolling back up to the dessert after every paragraph! Looks yummy! 🙂 Giving a five star rating to you and the Marriott for a great post.
Hi Judy,
I think you can stop by any Marriott and order this yummy cheese cake, I love the portion, makes me feel less guilty. If you are ever in DC, it’s on me. ツ
Thank you Judy!
Ann
Great post Ann! The 5, 10, 20 grouping idea is very interesting. I can see how it would make for a nice leisurely dining experience. The dishes you highlight look absolutely delicious!
I’ve been to a few Marriott resorts and hotels and have always had a relaxing and lovely experience.They definitely know food and how to make their guests feel welcome and pampered.
Hi Marty,
I love the 5,10,20 grouping concept, I prefer small light meals myself. Thank you Marty for stopping by.
Ann