Key Staff Profiles

Chef Chris Chadwick
Atlanta Marriott Marquis has just announced the appointment of seasoned chef Chris Chadwick to the position of executive chef at Sear, the hotel’s new signature restaurant which opened on July 9, 2007. Chef Chris Chadwick’s passion for food was first inspired by his grandmother’s home cooking and since 2000, Chadwick has been pleasing palettes in top tourism destinations like New York, Orlando and Atlanta.

Searing is also the cooking style of choice at this fire-inspired American restaurant, specializing in searing steaks, seafood and desserts. Chef Chris Chadwick and his team will put their performance on display for onlookers through the open kitchen of Sear – visible throughout the entire dining room. The restaurant also offers chef’s tables where guests are hosted by Executive Chef Chris Chadwick with a special tasting menu.

“We are thrilled to have Chef Chris Chadwick as Sear’s executive chef,” said Atlanta Marriott Marquis Director of Food and Beverage, Peter Steimle. “Chef Chris Chadwick has created our best dishes through his love of experimentation with new ingredients and ideas and his focus on fresh, simple and contemporary methods in the kitchen. The culinary expertise and outstanding professional background that he brings to this position will truly make him a great leader for the kitchen at Sear and undoubtedly guide the new restaurant to greatness.

”Chef Chris Chadwick studied at the Culinary Institute of America in Hyde Park, New York. During 2003 and 2004, Chadwick trained under Marco and Sandero Betti at Atlanta’s Antica Posta. Chadwick also gained expert experience at Salt: The Grille Room at Ritz Carlton and Café 4750 also at the Ritz Carlton Amelia Island.

“I’ve worked with and learned from some of the best chefs and look up to so many others like Thomas Keller and Charlie Trotter,” says Chadwick. Starting at the Marquis in 2005, Chadwick went from restaurant manager to sous chef, to his newest position as executive chef of Sear.