Appointments & Promotions

Eric Martinez Appointed Executive Chef for Orlando World Center Marriott

ORLANDO, FL. December 22, 2016 - As a leader in the global hospitality industry, Orlando World Center Marriott proudly announces the appointment of Executive Chef Eric Martinez.

In this role, Martinez will utilize his wealth of knowledge, creativity and enthusiasm to oversee all culinary direction and operation for banquets, special events and daily dining in the Orlando resort's 10 diverse, seasonally inspired restaurants and lounges.

Martinez began his career with Marriott in 2000 at JW Marriott Desert Springs Resort in Palm Springs, CA and has demonstrated his culinary talents through a variety of roles with Marriott International including executive sous chef, director of food and beverage, executive chef and most recently executive sous chef/director of restaurant operations at the four-diamond Orlando resort. Originally from New Orleans and a graduate of Delgado College, Martinez believes that cooking is a language that expresses harmony, innovation, happiness, beauty, poetry, complexity, magic, humor and provocation.

Since beginning his new position as executive chef, one of Martinez's first tasks was to lead the charge launching the all-new Central Pantry. Focusing on fast, fresh, gourmet options, Martinez successfully opened this innovative grab-and-go marketplace offering chef-crafted cuisine perfect for travelers and locals. Whether it's a refreshing snack to relish poolside or just a quick bite before heading out, there are unlimited options available in this unique Orlando restaurant near Walt Disney World®. A variety of freshly prepared local food, protein shakes, coffee drinks, as well as spirits, wines and beers self-served on tap by the glass or bottle, are available.

"We are extremely proud to have Chef Martinez heading up our restaurant and catering operations," said Ralph Scatena, general manager of Orlando World Center Marriott. "He is extremely talented with an impressive gastronomic background. His unique blend of creativity and leadership exemplifies what an incredible asset he is to the team, and we are confident that guests and locals alike will love what he brings to the table."

Guests can dine around the world and experience culinary gems tucked away inside Orlando World Center Marriott. The resort is home to 10 distinct restaurants and lounges including Mikado's Japanese Steakhouse, serving exemplary sushi combinations and specialty drinks along with fun entertainment by skilled teppanyaki chefs; Hawk's Landing Steakhouse and Grill, providing America's finest cuts of USDA Prime aged beef and fresh seafood; and Siro: Urban Italian Kitchen, showcasing creative Italian cuisine with farm-to-fork flavors and an extensive wine list. Sports fans flock to High Velocity, a family-friendly sports bar that sets the standard while serving the best selection of beers and bar fare in town with more than 28 flat-panel HDTVs.

Towering above more than 200 prime central Florida acres, the AAA four-diamond resort offers everything a guest could possibly want — from the Falls Pool Oasis and championship golf course, Hawk's Landing Golf Club and Golf Academy, to a full-service spa and fitness center and more than 450,000 square feet of event space. The 2,009-room resort is 1.5 miles from Walt Disney World® and just minutes from Orlando attractions and shopping.

About Orlando World Center Marriott


Orlando World Center Marriott at 8701 World Center Drive in Orlando, FL is minutes from Walt Disney World®, SeaWorld® Orlando, Discovery Cove®, Aquatica™, LEGOLAND® and Universal Studios® Orlando. The resort features 28 floors, 1,883 guest rooms, 121 suites, 92 meeting rooms with 450,000 square feet of total space, 10 restaurants and lounges, a full-service spa and fitness center, a championship golf course and the iconic Falls Pool Oasis. Resort guests also have access to an interactive virtual map enabling easy navigation throughout the resort. For information, visit www.WorldCenterMarriott.com or call 1-800-380-7931.

About Marriott International, Inc.

Marriott International, Inc. (NASDAQ: MAR) is the world’s largest hotel company based in Bethesda, Maryland, USA, with nearly 6,000 properties in 120 countries and territories. Marriott operates and franchises hotels and licenses vacation ownership resorts. The company’s 30 leading brands include: Bulgari®, The Ritz-Carlton® and The Ritz-Carlton Reserve®, St. Regis®, W®, EDITION®, JW Marriott®, The Luxury Collection®, Marriott Hotels®, Westin®, Le Méridien®, Renaissance® Hotels, Sheraton®, Delta Hotels by MarriottSM, Marriott Executive Apartments®, Marriott Vacation Club®, Autograph Collection® Hotels, Tribute Portfolio™, Design Hotels™, Gaylord Hotels®, Courtyard®, Four Points® by Sheraton, SpringHill Suites®, Fairfield Inn & Suites®, Residence Inn®, TownePlace Suites®, AC Hotels by Marriott®, Aloft®, Element®, Moxy® Hotels, and Protea Hotels by Marriott®. The company also operates award-winning loyalty programs: Marriott Rewards®, which includes The Ritz-Carlton Rewards®, and Starwood Preferred Guest®. For more information, please visit our website at www.marriott.com, and for the latest company news, visit www.marriottnewscenter.com

Contact:
Anna Peterson
apeterson@zimmerman.com
1-850-668-2222

Coming Up In The August Online Hotel Business Review




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Feature Focus
Food & Beverage: Multiplicity and Diversity are Key
The challenge for hotel food and beverage operations is to serve the personal tastes and needs of an increasingly diverse population and, at the same time, to keep up with ever-evolving industry trends. In order to accomplish this, restaurateurs and hoteliers have to flex their creative muscles and pull out all the stops to satisfy their various audiences. One way to achieve this is to utilize existing food spaces in multiple ways at different times of the day. Lunch can be casual and fast, while dinnertime can be more formal and slower paced. The same restaurant can offer counter service by day but provide table service by night, with a completely different menu and atmosphere. Changes in music, lighting, uniforms and tabletop design contribute to its transformation. This multi- purpose approach seeks to meet the dining needs of guests as they change throughout the day. Today’s restaurants also have to go to great lengths to fulfill all the diverse dietary preferences of their guests. The popularity of plant-based, paleo, vegan, and gluten and allergen-free diets means that traditional menus must evolve from protein-heavy, carb-loaded offerings to those featuring more vegetables and legumes. Chefs are doing creative things with vegetables, such as experimenting with global cuisines or incorporating new vegetable hybrids into their dishes. Another trend is an emphasis on bold and creative flavors. From chili oil to sriracha to spicy maple syrup, entrees, desserts and beverages are all being enhanced with spice and heat. The August issue of the Hotel Business Review will document the trends and challenges in the food and beverage sector, and report on what some leading hotels are doing to enhance this area of their business.