Now I make meals for those who need them most By Rainer Zinngrebe For the past eight years in my role as vice president of culinary for Marriott’s luxury brand portfolio, it’s been my job to supervise the designing of restaurants, bars, and event spaces for all newbuild hotels in the Americas. I have traveled roughly 250,000 miles a year. Those 250,000 miles came with more than 200 nights a year away from home — sleeping, breathing, eating, drinking, and talking about food and beverages.
