The JW Marriott Grand Rapids welcomes Keith Bryant as Chef de Cuisine
The JW Marriott Grand Rapids is pleased to welcome Keith Bryant as Chef de Cuisine of six.one.six restaurants. With 14 years of experience, Chef Bryant brings an eclectic and highly knowledgeable palette, broad techniques and passionate enthusiasm that will continue to elevate the eatery’s cuisine.
Over the course of his career, Chef Bryant, an Ohio native, gained valuable experiences working alongside several acclaimed chefs including Chef Mike LaScola at American Seasons Resort on Nantucket Island and Executive Chef Chris Gibson in Park City, Utah at Deer Valley Resort.
In his new role, Bryant leads all food and beverage efforts for six.one.six restaurant, which includes the menus for Mixology Lounge and the jdek – the hotel’s waterfront patio that recently launched a new outdoor bar.
“Chef Bryant’s culinary passion and extensive experience make him a valuable addition to the six.one.six family,” said General Manager of the hotel Brian Behler. “As Chef de Cuisine, Bryant will continue to enhance the JW Marriott Grand Rapids Menu to its maximum potential.”
Chef Bryant credits his passion for cooking to his early childhood – from watching his uncles break down venison, using all parts of the animal to make unique and delicious dishes, to his grandma Flores making fresh tortillas every morning. These homemade meals are still a huge influence on how he creates recipes today
For more information on the hotel or restaurants, visit http://ilovethejw.com/.
About AHC+Hospitality
AHC+Hospitality is a management company specializing in customized hospitality solutions for a portfolio of major hotel and restaurant brands including Marriott International, Hilton Hotels & Resorts, Preferred Hotels & Resorts, Hyatt Hotel Corporation, Wolfgang Puck Worldwide, Ruth’s Hospitality Group and more. AHC+Hospitality has a proven track record of identifying and implementing operational and revenue-generating efficiencies for it’s collection of top-performing hotels and restaurants through the creation of innovative alternatives to the traditional hospitality experience.
