Marriott Marquis Houston announced Pablo Aguirre as its Executive Chef. In his new role, Aguirre will oversee five of the hotel’s popular on-site dining venues, which cater to a unique mix of local Houston foodies, discerning leisure guests, and convention center business travelers. 

Originally from Costa Rica, Aguirre is a dynamic hospitality leader with more than 20 years in the food + beverage industry, with half of his culinary career spent at Marriott properties. Prior to joining Marriott Marquis Houston, Aguirre honed his skills in hotel kitchens across the Caribbean, Central America, and the Southern United States, including the Grand Cayman Marriott Beach Resort, Panama Marriott, and most recently, the Houston Airport Marriott at George Bush Intercontinental, where he’s served as an Executive Chef since 2018.   

“We were looking for an Executive Chef who was both creative and a strong leader, who would carry our F&B team forward, helping to unify and further enhance what we provide on both the leisure and group business levels,” says Bernard Hamburger, Director of Food and Beverage at Marriott Marquis Houston. “With his extensive background working across various cultures and cuisines, Chef Aguirre brings a unique flavor to Houston, and we’re excited to see how his international experience will further distinguish our culinary program as one of the most diverse and creative in the Houston market.” 

Chef Aguirre will spearhead culinary innovations and programming across the Marriott Marquis Houston’s plethora of Texas-inspired eateries: 

Biggio’s pushes the envelope by reimagining signature Texas-inspired sports bar dishes like street tacos and “big dogs,” which can be enjoyed in a lively, casual atmosphere with more than 30 screens for catching your favorite sporting event.  

The hotel’s lobby space features Cueva—one of Houston’s premier wine and cocktail bars, highlighting more than 200 wines and a menu of curated cocktail offerings—and Texas T, an intimate, contemporary coffee house with artisanal coffee, tea, and pastries.  

Walker Street Kitchen offers locally sourced, farm-to-table homestyle breakfasts and brunches.  

Alongside its panoramic views, High Dive is a rooftop eatery serving New American fare and craveable poolside snacks. The bar is known for its Insta-worthy cocktails, which can be sipped while floating down the world’s largest Texas-shaped rooftop lazy river.   

In addition to these restaurants and dining experiences, Aguirre will manage in-room dining and the banquet kitchen for the 1,000-room hotel and its 50 versatile event rooms, including the property’s exclusive M Club.  

“I’ve been lucky to work in a number of different venues—from beach resorts to city hotels—during my years in the culinary industry, and I see some incredible opportunities to elevate the classic Texan staples at the Marriott Marquis Houston with ingredients I encountered during my time in Central America,” says Aguirre. “I like creating memorable experiences through great food and look forward to working with our extraordinary team of chefs to delight guests with flavors as diverse as the city of Houston.” 

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