Running the F&B operation for the largest convention center on the West Coast is the definition of a “big job,” but Bernard Foster, executive chef for the Anaheim Convention Center, doesn’t seem phased that he and his team serve an average of 1 million attendees annually.

New The Ritz-Carlton, Half Moon Bay Executive Chef Roberto Riveros brings a wealth of international experience and techniques to tap the agricultural and seafood bounty available to one of the top resorts in the San Francisco Bay Area.

Azad Rawat, executive chef of the Hyatt Regency Lake Washington, flexes his international training to inform the locally sourced cuisine he brings to the tables of his Seattle-area hotel.

Hyatt Regency Lake Washington Executive Chef Azad Rawat's recipe for Water’s Table Mad Hatcher Chicken.

After an 11-year career as a federal law officer, Fleming traded his badge for an apron and a life in the kitchen as a chef in major group houses, and now caters to boutique-sized groups at Agua Caliente Palm Springs. 

Nicholas F. Schultz and the culinary staff at DoubleTree by Hilton Cedar Rapids Convention Complex are turning heads in the heartland with a vegetable-forward philosophy.

Brent Hines, who grew up on an exotic game ranch in Chico, Texas, is excited to bring chef-driven recipes to a convention center—and to help usher in a new catering kitchen that’s part of the venue’s planned $450 million expansion.

Charlotte, North Carolina, is making waves due to a bevy of upstart young chefs who are stirring the pot, so to speak, in the Queen City.

Javier Garcia Cerrillo, executive chef of Mexico’s Thompson Zihuatanejo, leverages the comforting and complex qualities of fire and smoke for group cooking classes and the menu at the resort’s Ceniza restaurant.

Top Marriott Convention & Resort Network chefs share some recipes that can make you a star for your holiday meals.