American culinary leadership awardee is Marriott Manila new F&B Director
Marriott Manila has a new F&B Director (Food and Beverage Director) in Brendan Mahoney, an American native and culinary leadership awardee for the year 2003. After his stellar performance as F&B director and executive chef of Marriott Cebu, Brendan Mahoney takes on this new challenge, who takes pride in leading a dedicated staff to bring out the country’s rich and exciting flavors. More on this after the jump.
With a whole lot of exciting menus, diverse food promotions, and top notch culinary experiences, Marriott Manila continues to delight patrons with a new Food and Beverage Director to helm the department. Introducing American native Brendan Mahoney who also boasts a culinary leadership award in 2003, considered as the highest award for Marriott’s executive chefs.
With his extensive trails primarily in Hawaii, California, and Seoul , Mahoney is now more than ready to take over Marriott Manila’s food and beverage department that will continue the hotel’s tradition of serving the finest food choices both at the restaurants and banquet events.
While other young boys were enjoying playing on the streets and embracing a sheltered life at 13, Mahoney then was working as a bus boy in a Scandinavian restaurant at Carmel California . His early and enriching exposure to the industry gave him the passport to several Marriott properties in Hawaii such as Maui Marriott Resort and Ocean Club and Waikiki Beach Marriott Resort and Spa at 18. It was also in Hawaii where he developed his specialty in Hawaiian regional cooking that’s founded in Polynesian and Asian while discovering other forms of cuisines. His cooking was also elevated to new heights through his culinary travels in Milan , Bordeaux , Napa Valley , Bavaria , including Mexico frequently taking chef excellence courses. Finally in 2009, he was assigned at the Renaissance Seoul Hotel in South Korea as executive chef which was his first Asian assignment managing seven outlets, banquet, off property catering events, and staff training.
After two years, Mahoney was then transferred to Marriott Cebu, bringing with him new lessons from his first Asian venture and a fresh perspective from his many years in food and beverage. His impressive dual position as F&B director and executive chef in his recent property, the Marriott Cebu made him every inch of a purist in the field. As his first Marriott property in the Philippines , he expertly handled the restaurants, catering operations and the service and kitchen staffs. These and many other adventures he found in the country gave him a good grasp of the industry’s geographic climate, history of the culinary culture and economic conditions.
His simultaneous roles paved way for a strong foundation in understanding the department in detail while helping him create fresh and sophisticated ideas in launching fine foods. Aside from this, Mahoney believes that the people in his team have always been of prime importance, “Even if I’m the conductor and appreciate what the chefs’ do having lived it so many years, it’s the talented food and beverage associates (staffs) from service to the kitchen who maintain the Marriott tradition of perfection that help us achieve our goals as a team. I’m amazed with the kind of pride these people have in their work”, he concludes.
Wherever Marriott Hotel is located, the brand’s culture aims to hype up the local cuisines thus his plan for Marriott Manila is infusing more of the Philippines’ very own local products in the menu, “This country’s bounty of seafood supply, local produce, and other tasty organics deserve to be in the limelight, some elements that truly make the dining experience a world-class Marriott touch. Our tradition of excellence makes us motivated in producing a food experience which could not be second rate to any in the world”, adds Mahoney.
To know more about the hotel’s restaurants and latest F&B promos, call 988-9999.