Food and beverage sits at the very heart of what a major international hotel chain such as Marriott is about, which explains why Sean Kelly can comfortably claim to be one of the busiest chefs in the industry.
He has worked at the hospitality giant for 17 years and in his current post he oversees a range of responsibilities, such as F&B concepts, recruitment and apprenticeships, growth initiatives and property performance.
Given that the role encompasses its fair share of travel, Sean has extensive insight to international market trends, kitchen design and provincial food.
His passion for innovation and sustainability has led to the company scooping some notable accolades, including the ‘Green Hotelier Award 2016’ for projects that led to the carbon footprint of its Heathrow property being significantly reduced.
One major contributor to the win was an impressive 92% saving in water — the equivalent of two million litres annually — in the kitchen from installing a Granuldisk pot and pan washing machine that eliminates the need for pre-washing.
Sean says the deployment of such technology delivers the twin benefits of a cleaner work environment and improved performance. “It offers water, chemical and energy savings,” he says.
Company: Marriott International
Address: Barnards Inn, 86 Fetter Lane, London EC4A 1EN
Tel: 020 7012 7000
Focus: Hotel restaurants
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