Marc Marrone has been appointed Corporate Chef at Dream Hotel Group
Renowned hotel brand and management company Dream Hotel Group is pleased to announce the appointment of Marc Marrone as Corporate Chef overseeing culinary operations, menu development, creative concepting and strategic execution of proprietary dining and nightlife offerings at new locations worldwide. Tapping into more than 20 years of experience earned at world-class restaurants across the country, Marrone brings a wealth of knowledge and proven culinary prowess to Dream Hotel Group at a pivotal moment in the growth of the company's proprietary food and beverage business.
Dream Hotel Group recently broke ground on Dream Las Vegas, where Chef Marrone currently resides and will oversee culinary operations for the 531-room hotel's seven new restaurants and bars set to open in 2025. He will also oversee food and beverage programming for three international projects currently under construction: Cas en Bas Beach Resort by Dream Hotel Group in Saint Lucia, Dream Doha Hotel & Residences in Qatar, and Dream Valle de Guadalupe in Mexico.
In addition to Las Vegas, Dream Hotels will soon add Louisville and Miami to its rapidly expanding portfolio, with construction slated to begin on both projects in 2023. The company also expects to break ground on Unscripted Wichita early next year. With these new openings, Dream Hotel Group will more than double its portfolio over the next 24 months.
Marrone joins Corporate Director of Food & Beverage Jason Francis in leading the group's culinary evolution and expansion efforts. Francis joined the company in 2021 from Hillstone Restaurant Group where he previously served as Culinary Manager at Palm Beach Grill.
Chef Marc Marrone also owns and operates Nice Hospitality with his business partner Reed Slobusky, formed in early 2020. Nice brands consist of national brands SkinnyFATS, Hallpass SLC, Graffiti Bao, and soon to open Italian Graffiti SLC and Nice Rooftop Las Vegas.
Cooking since the age of 15, Marc Marrone was first inspired by the treasured recipes handed down in his New York Italian family. He started his impressive career with training at the French Culinary Institute and spent his early years learning and drawing career inspiration from industry leading chefs like Daniel Boulud, Dan Barber and Jacque Pepin before starting his near 20-year career with TAO Group as Chef at TAO Restaurant in New York City. He was appointed Executive Sous Chef at TAO Las Vegas shortly thereafter and worked his way up to West Coast Corporate Executive Chef of TAO Group in 2010, leading star-studded dining and nightlife brands TAO, Beauty & Essex, LAVO, Marquee Day Club, The Highlight Room and Luchini Pizzeria & Bar in Las Vegas and Los Angeles, as well as LAVO atop the Marina Bay Sands in Singapore. Young, eager and inspired, Marrone left TAO Group in 2018 and set out to build a restaurant empire of his own.
New York, New York
United States
