It was in the rainy environs of Seattle, Washington that Brad Nelson grew up fishing for salmon and developing a love for fresh ingredients that would follow him throughout his personal and professional life. This background instilled in him a respect for clean, fresh natural products that govern his culinary ambition.
As vice president culinary and corporate chef of Marriott International, Chef Nelson has worked to build an international culinary team that continues to raise the bar in dining. He takes his respect for nature’s simple, clean flavors and instills it into the philosophy of the numerous kitchens he oversees.
An avid photographer, he also produces some of the company’s best food shots. He is a father of three and resides in Northern Virginia.
Food Tank recently had the opportunity to speak with Brad Nelson, from Marriott International, who was one of the speakers at the 2015 Food Tank Summit.
