Food Service & Agriculture, Human Resources, and Travel & Tourism

Downtown hotel appoints executive chef

April 10, 2017
Text Size:
Todd Webb
Todd Webb. Courtesy JW Marriott Grand Rapids

A downtown hotel along the riverfront has named a new executive chef with a passion for international cuisine.

The JW Marriott Grand Rapids said last week it appointed Todd Webb to the role.

Webb has worked at the hotel’s parent company, AHC+Hospitality, for five years.

He will oversee all of JW Marriott Grand Rapids’ culinary operations, food and beverage venues, catering services and restaurants.

“Webb’s life-long passion for culinary arts and extensive international experience makes him a great addition to our leadership team,” said Brian Behler, general manager, JW Marriott Grand Rapids.

Webb’s background

Webb, a Michigan native whose grandmother was a world traveler and taught him to cook, grew up enjoying the ethnic foods of Morocco, Spain, California and Mississippi. His cooking now incorporates those styles and flavors.

Trained at The Culinary Institute of America, Webb has worked in New York and Colorado. He helped open BB’s Kitchen in Aspen, Colorado, where the team received top accolades and mentions, such as Esquire magazine’s “Where to Eat in Colorado Now” and Open Table’s Diners Choice Award.

Homesick, Webb moved back to Michigan to work with local chefs and encourage them to use native, farm-fresh produce in restaurants.

Webb has worked with several of northern Michigan’s private clubs and resorts, including Petoskey Bay View Country Club, The Little Harbor Club, Birchwood Farms Golf and Country Club, Stafford Perry’s Hotel and The Dupuy Canal House.

He is certified by the American Culinary Federation and holds an A.A.S. from The Culinary Institute of America.


AHC+Hospitality, a division of Amway Corp., owns and operates four hotel properties: the Amway Grand Plaza; JW Marriott Grand Rapids; Downtown Courtyard by Marriott; and Peter Island Resort and Spa in the British Virgin Islands.

Recent Articles by Rachel Watson

Editor's Picks

Comments powered by Disqus