JW Marriott San Antonio Announces New Culinary Leadership

SAN ANTONIO—The JW Marriott San Antonio Hill Country Resort and Spa has announced the promotions of Scott Siebert from director of food and beverage to resort manager and Ryan Littman from executive chef to director of food and beverage. Both have been an integral part of the success of the food and beverage operations of the resort since prior to opening in 2010. The culinary team also welcomed a new member to the team, Executive Pastry Chef Marcos Gonzalez.

Siebert was named the director of food and beverage for the property in 2009, joining the team prior to the resort’s opening. Prior to joining the JW Marriott San Antonio, Siebert served as director of food and beverage at the Eden Roc Renaissance Beach Resort & Spa in Miami, Fla. In his new role as resort manager, Siebert will be responsible for managing all the daily operations of the 1,002-room resort, the largest JW Marriott resort in the world.

Littman was named executive chef for the property in 2009, becoming an important part of the opening team for the resort. Littman’s long career with Marriott began with an externship following culinary school and moving to executive sous chef of the JW Marriott Desert Springs immediately before joining the JW San Antonio team. In his new role as director of food and beverage, Littman will oversee all food and beverage operations for the property.

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“Scott and Ryan have been, and will continue to be, incredible assets to our resort team,” said Arthur Coulombe, general manager for the resort. “Each of them brings a unique skill set and varied hotel experience which will ensure that we are able to continue to deliver the commitment to guest service and spirit of hospitality that we strive to demonstrate daily when welcoming our guests.”

Gonzalez joined the resort team in April 2015 to spearhead the role of executive pastry chef. A graduate of the California Culinary Academy as well as the Notter School of Pastry Arts, Gonzalez is a celebrated chef in his field. His experience includes executive pastry chef positions at the Biltmore Hotel in Coral Gables, Fla. and, most recently, the JW Marriott Desert Springs Resort & Spa in Palm Desert, Calif. In his new role at the JW Marriott San Antonio, Gonzalez will be responsible for managing the 24-hour in-house bakery operation making all of the resort’s breads, pastries, cakes, chocolates, and all other baked goods.

“We’re thrilled to welcome Marcos to our highly celebrated and exceptional culinary team,” said Coulombe. “He brings with him knowledge and creativity that is vital to achieve the high quality baked and confectionary items our bakeshop is known to serve in the restaurants and through our highly customized catering.”

Siebert, Littman, and Gonzalez have all transitioned into their new roles on property.

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