Brad Nelson ’84

Vice President, Global Culinary Portfolio at Marriott International

Brad Nelson ’84 is vice president, global culinary portfolio at Marriott International. Brad has spent the last 40 years in hospitality, crossing through the hotel and restaurant businesses since his first real job as a night line cook at a Hilton in Seattle. His role in the industry spans from corporate to independent, having led teams from a Southern California 10 unit restaurant chain to the 7,000 property strong global hotel giant. Brad joined Marriott in 1998. Prior roles include corporate director of culinary development, executive chef at luxury properties with Fairmont Hotels, and the California Desert’s La Quinta Resort and Club, resorts on the Big Island of Hawaii and Monterey, California. Overseeing 30 brands across luxury, premium, and select service segments, Brad’s team follows a mandate to constantly challenge food and beverage norms, bringing relevance and active customer engagement via innovative food and beverage. It is estimated Marriott International has over 10,000 restaurants, opening a new hotel every 17 hours across the globe. Over his career, Brad has led key priorities on sustainable seafood, animal welfare, food safety, single-use plastics, food waste, global culinary training, product development, and the luxury and lifestyle brand development. Industry accolades include being named “2014 Silver Plate Foodservice Operator of the Year” by the International Food Manufacturers Association, recipient of Food Arts November 2012 Silver Spoon, and judging the NRA’S FABI innovation award. Brad is also recipient of the Richard T. Keating Award, a member of the Seafood Watch Foodservice Roundtable, American Culinary Federation, International Corporate Chefs Association, James Beard Foundation, and of course, a proud CIA alumni. (Bethesda, MD)