JW Marriott Nashville Promotes John Ford to Executive Chef
JW Marriott Nashville, Nashville's first true luxury hotel brand, has announced Chef John Ford's promotion to executive chef of the hotel's culinary operation from his previous role as executive sous chef. Ford joined the JW Marriott Nashville team in April 2018 as its executive sous chef and has been proudly supporting the property and serving its guests in this role since then.
In 2008, Ford received a Bachelor of Science in Food Service Management following his 2006 Associate of Science in Culinary Arts from Johnson & Wales University in Miami, Florida. Following his degree, Ford served as sous chef of banquets and senior sous chef of banquets at the Turnberry-owned iconic Fontainebleau Miami Beach. Additionally, he has served as executive sous chef for Chef Michael Mina's Stripsteak in Miami and Chef de Cuisine at The Ritz Carlton in Sarasota.
"We are thrilled to promote Chef Ford to executive chef at JW Marriott, a role he is deserving of from his years of culinary service bringing our guests nourishing, wholesome and flavorful food and beverage options," said JW Marriott Nashville general manager Fabrizio Calvo. "His dedication to providing guests with an imaginative dining experience and ensuring the highest quality ingredients has inspired our team. We look forward to seeing how he will continue making JW Marriott Nashville a culinary destination that is unlike any other in the marking by bringing our guests even more moments of togetherness and connection through food."
Ford will oversee the hotel's culinary program including event catering, in-room dining, Stompin' Grounds Restaurant and Cumberland Bar alongside Chef Simon Bowker, vice president of culinary.




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