The JW Marriott Grand Rapids welcomed Todd Webb as executive chef. Classically trained at The Culinary Institute of America, Chef Webb now marks his fifth year with AHC+Hospitality. In his new role, Webb will oversee all of the JW Marriott Grand Rapids’ culinary operations, food and beverage venues, catering services and restaurants.
Chef Webb, a Michigan native, creates a menu of eclectic flavor from around the world. Growing up as a grandchild of a military family, Webb’s grandmother lived in numerous countries and regions including Morocco, Spain, California, and Mississippi. He grew up on the ethnic food from these countries and regions and it now inspires his everyday menu.
“Chef Webb’s lifelong passion for culinary arts and extensive international experience makes him a great addition to our leadership team,” says General Manager Brian Behler. “With a culinary background influenced by global cultures and homegrown Michigan cuisine, Webb will continue to enhance the JW Marriott Grand Rapids menu as executive chef.”
Chef Webb attributes his love for cooking to his early childhood where he grew up foraging for fresh summer mushrooms and preserving fruits and vegetables by canning and pickling. His passion for cooking began while he helped his mother and grandmother in the kitchen. After high school Webb became interested in learning about Michelin Starred restaurants and went on to graduate from the Culinary Institute of America with honors and numerous endowments. After spending time in New York and Colorado, Chef Webb desired to move back to his home state to continue to nurture the use of native farm fresh produce in restaurants and work with Michigan’s many great chefs.
Chef Webb’s past experience includes many of northern Michigan’s finest private clubs and resorts including Petoskey Bay View Country Club, The Little Harbor Club, Birchwood Farms Golf and Country Club, Stafford Perry’s Hotel and The Dupuy Canal House. He assisted in the opening of BB’s Kitchen in Colorado where the team received top accolades and mentions in Esquire Magazine’s “Where to Eat in Colorado Now” and Open table’s Diners Choice Award. He is certified by the American Culinary Federation and holds an A.A.S from The Culinary Institute of America.
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