From the man who oversees food at about 2,900 properties

09/17/2007 | Nation's Restaurant News (free registration)

Marriott menus, unlike many chain restaurants and hotels, change and vary by region to give diners a taste of local flavors. Brad Nelson, vice president of culinary and corporate chef for Marriott International Inc., says quality and localized menus are important for hotel dining and high-quality ingredients are the current trend, along with Asian and Mediterranean tastes.

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