While many restaurant chains strive for uniformity, with as little deviation from theme as possible in units around the world, one size does not fit all when it comes to Marriott menus. Just ask Brad Nelson, vice president of culinary and corporate chef for Marriott International Inc. in Washington, D.C. He says he’s responsible for “strategic direction leadership for all things culinary for all brands globally,” which means he oversees food at about 2,900 properties ...
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