News for the Hospitality Executive |
David Marion Appointed Executive Chef at The Radisson
Hotel
at Cross Keys, Baltimore, Maryland
Baltimore,
MD � March 2, 2010 - The Radisson Hotel at Cross Keys recently hired David
Marion for the role of Executive Chef in its casually sophisticated restaurant,
Crossroads. Chef David Marion received his Culinary Arts Associate Degree
from Johnston and Wales Culinary Institute and brings over 10 years of
culinary expertise to Crossroads. He has worked in all aspects of food
preparation including garde manger, banquet events, café delicatessen,
specialty restaurants, and in-room dining. He was most recently manager
and sous chef for the restaurants of the Baltimore Marriott Inner Harbor.
David is skilled in analyzing, critiquing, and implementing a fresh
culinary style that is founded in traditional, structured techniques. He
is also passionate about utilizing products that are gathered from as many
local sources as possible which is a sentiment in parallel with the new
farm-to-table menu at Crossroads. David believes in establishing working
relationships with local businesses to create continuity among food sources
and menu items and feels he has a responsibility to promote sustainable
agriculture particularly with increasing challenges to environmental sustainability.
Jeff Webb, General Manager of the Radisson Hotel at Cross Keys, said �We are excited that David has joined our team and welcome his culinary experience and leadership. His passion for using sustainable products and locally grown foods is important in upholding the mission of Crossroads to serve fresh and local food.� |
Contact:
Jeff Webb
|