Appointments & Promotions

David Marion Appointed Exec Chef at Cross Keys Radisson, Baltimore

Baltimore, MD - March 2, 2010 - The Radisson Hotel at Cross Keys recently hired David Marion for the role of Executive Chef in its casually sophisticated restaurant, Crossroads. Chef David Marion received his Culinary Arts Associate Degree from Johnston and Wales Culinary Institute and brings over 10 years of culinary expertise to Crossroads. He has worked in all aspects of food preparation including garde manger, banquet events, café delicatessen, specialty restaurants, and in-room dining. He was most recently manager and sous chef for the restaurants of the Baltimore Marriott Inner Harbor.

David is skilled in analyzing, critiquing, and implementing a fresh culinary style that is founded in traditional, structured techniques. He is also passionate about utilizing products that are gathered from as many local sources as possible which is a sentiment in parallel with the new farm-to-table menu at Crossroads. David believes in establishing working relationships with local businesses to create continuity among food sources and menu items and feels he has a responsibility to promote sustainable agriculture particularly with increasing challenges to environmental sustainability.

David describes his cooking experience, “I find that creating a menu is establishing communication with the community and restaurant patrons. I approach creating a meal the same way an artist formulates an idea, asking what materials and ingredients are available, are the primary ingredients accentuated, and how can the meal be presented in a way that highlights the diner’s experience?” At Crossroads, David will be responsible for updating the farm-to-table menu with seasonal items from the restaurant’s distributors and will also create special dishes for the various events that take place at the hotel such as the recent Valentine’s Jazz Brunch, upcoming Easter Brunch, and the monthly Wine Wednesday event.

Jeff Webb, General Manager of the Radisson Hotel at Cross Keys, said “We are excited that David has joined our team and welcome his culinary experience and leadership. His passion for using sustainable products and locally grown foods is important in upholding the mission of Crossroads to serve fresh and local food.”

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