I am a:
Chef Brad Nelson
Chef Brad Nelson
VICE PRESIDENT, CULINARY and GLOBAL Corporate Chef
Bringing 37 years of food and beverage experience, Brad Nelson oversees the culinary strategy for 18 global lodging brands in Marriott International lodging portfolio, including Ritz-Carlton, JW Marriott, Renaissance, Marriott Hotels, Courtyard, Moxy, Spring Hill Suites, and Residence Inn across 4,200 hotels in 74 countries.
Nelson directs a global culinary team responsible for culinary training, concept development, company food safety governance, menu development, product development, operational standards, culinary documentation, and program sustainment. A champion on Sustainability, Nelson announced the Marriott International Trans-Fat ban in 2007, and in 2010 crafted the company Sustainable Seafood program, dubbed FutureFish. This program continues to be instrumental in effecting positive change, including the decision in 2013 to ban the use of Shark Fin in all global properties.
Nelson writes the blog “Marriott in the Kitchen”
focusing on food, culinary insight, and travels through the vast collection of global Marriott International properties.
Nelson is a 1984 graduate of the Culinary Institute of America and recipient of the Richard T. Keating Award. In May 2014, Nelson was awarded the “Silver Plate Award” by the International Food Manufacturers Association as
Foodservice Operator of the Year
. In November 2012 he was awarded the Food Arts “Silver Spoon Award’ for his lifelong work in the culinary arts. He is a member of the International Association of Culinary Professionals, James Beard Foundation, American Culinary Federation and the Research Chefs Association. Nelson is a native of Seattle, Washington.