Name: Jakob E.
Position: Executive Chef
Hotel: Gaylord Pacific Resort & Convention Center
Dream destination: Bali
Drink or treat of choice: Having lived in nine different countries, I love trying local specialties. My favorite drink is mango lassi, which I got hooked on in Singapore. I also cannot resist artisan doughnuts.
After graduating from culinary school in Sweden, Jakob worked at seven different Michelin-starred restaurants in France, Switzerland, Sweden, and England before starting his Marriott journey in Barcelona, Spain.
So, what brought this international chef to hospitality? In the beginning, for Jakob, now the Executive Chef at the brand-new Gaylord Pacific Resort & Convention Center, it was all about the seemingly endless opportunities that Marriott offers. Now, in his new role, he loves the thrill of building something new.
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With 1,600 guest rooms, 12 restaurants and bars, and California’s largest hotel convention center and ballroom, the Gaylord Pacific is more than a hotel—it’s a hub of connection and creativity for some of the best professionals in the hospitality industry. “Working in a leadership role in a large hotel such as Gaylord Pacific gives you the opportunity to do great things that impact a large number of people,” Jakob says. “I feel that we are making a huge positive impact in the community and in our Stars’ lives—how associates are called at Gaylord Pacific. Seeing the excitement in our Stars’ faces encourages me to work even harder to be a better person and leader every day.”
The hospitality juggernaut just opened its doors in May 2025 — so Chef Jakob was a part of the pre-opening team, another plus for this chef. “Being part of creating something from scratch is extremely exciting and the reason why I wanted to be part of this journey. Creating all new menus and refining the restaurant concepts [before we open], hiring around 30 chefs and close to 200 new stars to create an exceptional culinary team” Jakob says, who previously worked as Executive Chef at the Gaylord National Resort & Convention Center, just outside Washington, D.C.
Sounds fun, right? If you’re thinking, “Yes, but how often does one get to work on a pre-opening team?” Well, at Marriott, new openings happen quite often! Just to get an idea of how often, consider there are currently over 800 Marriott properties expected to open in 2026 all over the world. And more to come!
Jakob’s journey is the perfect example of how food and creativity can bring people together in extraordinary ways. A self-professed people-first leader, his passion has always been about more than just the plate—it’s about the people. “What gives me the most joy is seeing others learn and grow,” he says. “I am especially proud of having worked closely with Oxon Hill High School and its culinary program. I collaborated with their great culinary instructor in mentoring the young students and encouraging and supporting them to pursue a career in the hospitality industry. After my last graduation, I hired five of their students who joined us at Gaylord.”
Learn more about what feeds this chef’s creative force and how he got to where he is today in his own words, below.
What has been your favorite part of this pre-opening process?
Having assembled a team of close to thirty leaders and around 200 Gaylord Stars, I witnessed firsthand the excitement and interest there is in joining our company and working for Marriott. We had over 33,000 applications for the Gaylord Pacific Resort and Convention Center and approximately 3,000 only for Culinary and Stewarding. I personally met and interviewed every single hire, and I believe hiring is the key to success and should always be a top priority to make sure the best candidates are identified.
How has this new role helped you grow?
Starting from ground zero without employees in the culinary department, I had to focus on building a world class team within a few months. We had thousands of applications for the culinary department, so I took some additional training and research to sharpen my hiring and leadership skills. There are great trainings available at Marriott, but I also read several leadership books and listened to great management podcasts. I am very confident in my ability to build great teams, and this role was the perfect opportunity to grow these specific skills even further.
How do you think your previous roles prepared you for this one?
Having worked in several luxury properties as an Executive Chef has prepared me to set expectations very high and to always push the boundaries in what we can achieve. Also, two and a half years at another Gaylord made me realize that you can set the expectations at the same level at a 2,000-room hotel and provide service at the same quality level as any other property. Our General Manager Scott Siebert made it clear that we aim to be the best in the business at everything we do; this really appealed to me as I have always looked to work with the best people and at the best properties.
You had to move to the West Coast for this exciting new role, How were you supported in the relocation efforts?
The relocation support that Marriott offers is really great. Moving is always a little bit stressful but having lived in nine different countries and multiple cities, the relocations I have done working with Marriott have always been as smooth as they can be.
What has surprised you most about working at Marriott?
The endless opportunities and how easy it is to grow with the company when you put effort and passion into what you do. Also, how small the Marriott world is, I constantly run into coworkers from the past who have grown within the company and are moving around.
How would you describe Marriott’s culture?
It’s all about our people. Taking care of each other is the foundation of everything that we do. If we do that well, success will come.
When are you able to be your most creative self at work?
I get inspired by seeing opportunities where we can improve as a team. My creativity is at its best when I am facing a difficult challenge and I believe anything can be accomplished when we work as a team towards the same goals.
How has Marriott supported you as a chef and an artisan?
There are numerous leaders that have supported me in all my positions and continue to do so every day. For example, I had the opportunity to be the first Chef when The Ritz-Carlton Sanya, and The Ritz-Carlton St. Thomas opened, as well as supporting other properties around the world. There are numerous training opportunities for continuous growth, and we have a great network among Chefs in this company. The support I have received throughout the years motivates me to give support back to others.
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