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

Downtown restaurant hires head chef

November 6, 2017
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Keith Bryant
Keith Bryant. Courtesy AHC+Hospitality

A hotel restaurant downtown has named a new head chef.

Keith Bryant is stepping in as the chef de cuisine for at the JW Marriott Grand Rapids.

Bryant leads all food and beverage efforts for, including the menus for Mixology Lounge and the jdek, the hotel’s waterfront patio that recently launched an outdoor bar.

During Bryant's 14-year career, he has worked with Chef Mike LaScola at American Seasons Resort on Nantucket Island and Executive Chef Chris Gibson in Park City, Utah at Deer Valley Resort.

He credits his "passion for cooking" to homemade family meals during his childhood.

“Chef Bryant’s culinary passion and extensive experience make him a valuable addition to the family,” said Brian Behler, GM, JW Marriott Grand Rapids. “As chef de cuisine, Bryant will continue to enhance the JW Marriott Grand Rapids menu to its maximum potential.”


AHC+Hospitality is a management company with a portfolio of hotel and restaurant brands: Marriott International; Hilton Hotels and Resorts; Preferred Hotels and Resorts; Hyatt Hotel Corporation; Wolfgang Puck Worldwide; Ruth’s Hospitality Group; and more.

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