Nelson A. Sanchez has been appointed Executive Sous Chef at Marriott Irvine Spectrum
Situated in the heart of the business and entertainment hub of Irvine, Calif., Marriott Irvine Spectrum is pleased to announce the new hire of Nelson A. Sanchez to Executive Sous Chef, bringing more than a decade of culinary experience to the hotel's diverse outlets, including Heirloom Farmhouse Kitchen and Hive & Honey Roo ftop Bar, a hotspot for sunset revelers to enjoy craft cocktails and local brews.
As Executive Sous Chef at Marriott Irvine Spectrum, Sanchez is responsible for assisting the executive chef from creative menu development with a focus on California-inspired, responsibly sourced cuisine to overseeing daily operations, including portion and inventory control, food quality and leadership training of the kitchen staff.
Sanchez launched his culinary journey as a sous chef at Montage Hotels and Resort in Laguna Beach, Calif. where he crafted custom tasting menus and helped the restaurant maintain five-star standards. Following his tenure, he earned the role of senior sous chef at Waldorf Astoria Beverly Hills and later became the executive sous chef at Ocean at Main. Passionate in sharing his culinary repertoire, Sanchez delivered a knack for creativity and mentoring to his role as chef de cuisine at The Hall Global Eatery. Prior to joining the Marriott Irvine S pectrum team, Sanchez held ranks as chef de cuisine at Hotel Laguna where he led the opening management team and facilitated all training of back of house staff.
Sanchez studied at the California School of Culinary Arts in Pasadena, Calif., and earned an Associate of Occupational Studies Degree in the Le Cordon Bleu program.
