Brad has joined the hospitality blogging community in Bill Marriott's footsteps with a food blog titled "Marriott in the Kitchen".

We recently had the pleasure and honor of catching up (over the wires for now as we wait for his travels to bring him to Dubai) with Brad Nelson, Marriott's Culinary VP and Corporate Chef.

Besides Brad's Q&A on the blog, we also wanted to find out more about the dynamic individual behind the title…and we were not dissappointed! Here is the exclusive

YoungHotelier.com interview with Brad Nelson:

[YoungHotelier.com] What were your reasons initially for choosing the hospitality industry?

[Brad] I always loved to cook, a passion that was instilled by my mother, who is a great cook herself. The hospitality industry excited me because it was a way to see the world while doing what I loved. The people I meet in our industry are wonderful. Not a day goes by that I wish I was doing something else. 
 
[YoungHotelier.com] Could you briefly take us through some of the highlights of your academic and professional career that have brought you where you are today?

[Brad] I received the Richard Keating award for most likely to succeed upon graduation at the Culinary Institute of America, which was a pretty big honor. In 1993 I cooked at the James Beard House in New York, which at the time was a fledgling organization built on celebrating the contributions of the amazing James Beard.

I have cooked for many celebrities, but my most memorable highlights are individual events that went as planned, a perfectly grilled fish, and the chance to make today's meals better than yesterday's.
 
[YoungHotelier.com] Can you tell us about 3 things you aspire to experience or destinations you would like visit in your lifetime?

[Brad] Vietnam is on my list of places to see, I love the food of Southeast Asia. Diana Kennedy is someone who I would love to cook with sometime. She is an incredible cook and expert of classic Mexican cuisine, my first food passion. I worked with an incredible Persian cook, Bijan, many years ago, and have always wanted to learn more about the intricate preparations of classic Persian cuisine.

Of course, Italy is a place that you can never see enough of, so if I had to pick my last trip, it would probably be on a Vespa through the streets of Rome.  
 
[YoungHotelier.com] What would you consider to be your funniest work experience to date in the hotel industry?

[Brad] The funniest just happened. At a very important dinner, I learned the host ordered a fish entrée. Knowing this individual liked fish prepared a certain way (different from the way was on the menu), I scrambled and made it the way he liked it.

Later I find out that the server got mixed up and my guest did not order the fish but the chicken instead. Whoever got the fish must have been ok with it, as the plate was completely clean!

[YoungHotelier.com] What would you consider is your greatest achievement to date whether it be in or out of the hotel industry?

[Brad] Being the father of three great kids. Best and toughest job I have ever had.
 
[YoungHotelier.com] Who has been the most inspiring and instrumental figure in your life and work?

[Brad] I have been lucky to have had several mentors in my career, but Bill Marriott has really had an incredible influence on me. He has such great insight and has made so many contributions to the global hospitality industry.
 
[YoungHotelier.com] What are the most exciting new culinary trends that you've embraced in your role?

[Brad] I try to stay fairly grounded and am skeptical of trends that always seem to start with a genius chef being hailed for innovation that is then poorly copied.

The movement towards less formality and more integrity of ingredients excites me because I think we sometimes just take ourselves too seriously when in fact what we should all be about is just perfectly prepared and great tasting food. 
 
[YoungHotelier.com] From your experience & knowledge to date, what advice would you offer to the young people who may be considering the hotel industry and the Kitchen as a career choice?

[Brad] The hotel industry is incredibly exciting, but be ready to work hard, work weekends and nights. If you love people, this is the best industry there is!
 
[YoungHotelier.com] If you had the opportunity to change one thing about the culinary niche of the hospitality industry, what would that be?

[Brad] The industry is constantly changing, which is one of the things I love about it. The foodie communities are the ones who force the constant redefinition of good food.
 
[YoungHotelier.com] YoungHotelier.com is all about hoteliers who are "young at heart"…and creativity, innovation and an open mind are certainly big on the agenda! Would you have any other comments, pearls of wisdom or tips for this dynamic, "young" global community?

[Brad] Work for quality people and organizations, don't settle for less. The foundation of a career is built in quality and well learned fundamentals, fundamentals that will stay with the well trained but elude those that have settled for less.

Taste food, seek out things you have never had before, be that last to order in a restaurant and make sure you order something that no one else on the table. Be vigilant, be curious!

Written by JJ and reprinted with permission.

www.YoungHotelier.com