Name: Mikey T.
Position: Executive Chef
Hotel: Fort Lauderdale Marriott Harbor Beach Resort & Spa
Dream destination: Italy. Eating in small, off-the-beaten-path eateries and cafes. Places who aren’t worried about fame or notoriety but just making an exceptional product.
Drink or treat of choice: A giant sundae with birthday cake ice cream, rainbow sprinkles, butterscotch syrup, and macadamia nuts.

After working in resorts in Hawaii and Florida for over a decade, Mikey, an Executive Chef at the Fort Lauderdale Marriott Harbor Beach Resort & Spa, feels like Marriott’s kitchens are a great school for any new chef looking for a challenge and growth opportunity.

“It’s by far the greatest place for culinary staff to start their careers because of the broad spectrum of talented chefs we have and the wealth of knowledge they can pass down to beginning chefs,” Mikey says.

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In his many years of experience in hospitality, Mikey’s honed his chops at a truly global roster of hotel restaurants —from a steakhouse to a Mediterranean eatery, a seafood restaurant, a sushi spot, an Italian restaurant, an oyster bar, a tiki bar, and more!

“We have so many different types of cuisine that that makes it a whole other source of knowledge. New chefs can learn so much and find their passion for whatever cuisine they desire,” he says.

Mikey started in hospitality at a resort in Maui, and 13 years later when the opportunity to join the JW Marco Island Beach Resort came, he was first drawn to it because it reminded him of Hawaii in many ways. “Both the community and the resort kind of made me feel like I was home,” he says.

But mostly, he came for the creative freedom.

Just three months ago, Mikey was promoted to Executive Chef at the the Fort Lauderdale Marriott Harbor Beach Resort & Spa where he continues to exercise his passion.

“Marriott has grown my career immensely giving me creative control and the support from my leaders to grow. We are encouraged to push the boundaries of everyday service and always look for new and exciting ways to dazzle the guests.”

According to Mikey, another reason to consider hospitality, and Marriott in particular, is the opportunity to grow from any level — a concept that is especially compelling to culinary students and those just starting their careers.

“Moving up in the company and being given a chance to transfer anywhere in the world to grow and learn is unparalleled. I hear so many leaders tell their story of how they began at Marriott. Having that type of support is very hard to find in the culinary world. So many chefs must grind for so long in their career just to get ahead and are never given such great resources to advance,” he says.

Learn more about Mikey’s culinary journey in his own words below.

How has Marriott supported you creatively?

I have been given so many opportunities to show off my abilities and shine in the spotlight. From traveling to NY to compete in our Man vs Chef competition, to welcoming a group of planners to Montana for a week-long event. Getting those chances to work outside the box has shown immense confidence from my leaders, that I am valued. I also get to hand down this creativity to my other leaders when helping them create menus for the hotel’s restaurants, adding to my knowledge and pushing their creativity.

What is your favorite part of the job?

My favorite part of my job is the amount of knowledge I have gained. I am involved in so many of the resort’s operations. This has given me firsthand knowledge and experience in management and planning. Most recently I was part of the conception and planning of a brand-new restaurant and right from the start it was amazing! Getting to look at building plans and equipment placement. Everything here is so collaborative that it just amazes me sometimes. So much experience from everyone adds another layer to an amazing event or service.

What does a good day at work look like for you?

A good day at work for me looks like coming in and making my rounds in all the restaurants [in the resort] and making sure all of them have the tools they need to succeed. Then everything else falls into place. The teams produce quality food consistently, and guests are happy. Besides that, just seeing all the familiar faces and saying “hi” really makes the day great. Walking from kitchen to kitchen greeting staff, even those that are not in my department and getting that same greeting back is such a welcoming feeling that keeps me coming back day after day.

What’s surprised you most about working for Marriott?

The humble beginnings of the company. This company has a face and a family and not just a bunch of owners or CEO’s. They have created something so amazing from so little and have built that on an amazing foundation. I have had a chance to meet Mr. Marriott and the look of amazement even in his eyes is inspiring. Even though he has hotels around the world he finds wonder and pride in all of them still.

What skills do you look for when hiring on your team?

I am proud to say I look for passion first and foremost. I can teach someone how to cook, but I can’t teach them how to be passionate about what they do every day. I can’t teach them to wake up on time and head to work with the same urgency they have leaving work. If they have passion, then everything else comes with experience. They must want to learn, be open and have that fire.

What advice would you give to someone who wants a career like yours?

The first bit of advice I would give someone wanting to go into the culinary world is love what you do. No matter if it’s slinging burgers or grilling dry aged steak, you have to love it. If you have that love, then it stops feeling like work and more like fun. You must love the chaos of it as well as the organization. The next bit is don’t give up. You can’t quit if you ruined a sauce or burnt a steak. You must take those as learning moments and improve. Everyone is going to fail but it’s how we get up that makes the difference.

Have you used the Marriott Explore Rate?

I have been able to stay at dozens of different hotels and resorts. But what has been most fulfilling is the chance to share that opportunity with my dad. He was traveling across the US with his wife for over six months and took advantage of the discounts. He said it was so amazing because he could stay at the nicer hotels and resorts without using up all his savings he set aside for this long adventure. I also get to use it every time I go up to Gainesville to visit my daughter who’s in college up there.

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