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Chef Profile
Douglas J. Davis, C.E.C.
"I have always loved the challenge of the Banquet world of cuisine and have spent most of my career in pursuit of exceeding the a la carte restaurant's quality of food and flair of presentation. As Executive Sous Chef responsible for banquets of the largest Marriott in the company, there has to be a passion for planning, taking risks, and researching the best methods to get the freshest product to every guest".
Chef Davis is a fourteen-year veteran with Marriott International in five states and has also taught Catering and Banquets at New England Culinary Institute in Vermont for several years as well as five years as Executive Chef of the exclusive Hillsboro Club on Hillsboro Beach in south Florida. Doug is a native of Lake Wales Florida and his training includes The School for Chefs at Beringer Winery in Napa Valley California, A.C.F. culinary apprenticeship Houston Texas; and a stint at the Fiesta Americana in Puerta Vallarta Mexico.
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