Food and Beverage Today
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Chef's Corner
Executive Chef - Greg Picard
Executive Chef Greg Picard started his career with Marriott at the Marco Island Marriott Resort and Spa over 21 years ago. He has developed his culinary talents by working at diverse Marriott properties using his Southern Culinary techniques at the New Orleans Marriott, to mastering California Cuisine at the Renaissance Esmeralda Resort in the California Desert. He has had the honor of cooking for Mr. Marriott and his family while he worked at the JW Marriott in Washington D.C., and won the People Choice Award at the X contest while at the Denver Marriott City Center.
In the spring of 2012, Chef Picard, along with 3 other Marriott Chef’s, was the honorary Chef for the evening of April 13, 2012 at the James Beard House. Together the chefs prepared a reception followed with a six course meal paired with wine for eighty of their closest friends from within the industry.
Now at the pinnacle of his career at the Orlando World Center, Chef continues to bring his guiding principle to Marriott Guests: “Our goal is to create unique and fabulous memories from the beginning of your experience, to the conclusion. Through our passion and cutting edge techniques, the end result is one that you will talk about forever and desire to experience again.”
Editor-in-Chief
Chef Jonathan Judy
UCF Rosen College
Contributing Editors
Lisa Bruttell Grant
VP and Co-Owner, Arthur’s Catering
Chef Ralph Rendsland
Three2Oh, Owner
Dr. Mary Jo Ross, CPCE
UCF Professor, Foodservice & Lodging
