He passionately asserts food should be “Done right, or don’t even bother.”Ĭhef Calvert’s cuisine combines his rockabilly sensibilities and love of pinup culture with classical French training as well Italian, Japanese, and Mexican influences. He’s a firm believer in farm-to-table dining, culling local and national resources to perfect his dishes. He recently joined an elite team of culinary professionals in working tirelessly to develop fresh concepts for the world’s first guitar-shaped hotel at Seminole Hard Rock Resort in Hollywood, Florida. Calvert has fine-tuned his skills under James Beard Award winners Emeril Lagasse and Mark Militello. Jason Calvert’s lengthy career in culinary arts lends talent and expertise to any project he embarks on.
Doug is on the Coordinating Council for the Department of Homeland Security’s Food and Agriculture Sector and lectures frequently on the mitigation of foodborne outbreaks with a focus on Norovirus prevention.
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He is a certified Executive Chef, Certified Culinary Educator and Certified Professional – Food Safety (CP-FS) with the National Environmental Health Association and a film and television COVID Compliance Officer.
He is a leader in the development of Marriott’s Commitment to Clean initiative and oversees the execution in hotels across the globe.ĭoug is also a member of the Conference for Food Protection and participates on the committee level. He is a member of Marriott’s Global Cleanliness Council and COVID-19 Task Force, guiding the company during the pandemic. He is currently the Senior Director-Global Food Safety for all 30 brands that includes over 7200 hotels and more than 10 thousand restaurants. Based in: Davis is a 34-year veteran with Marriott International.
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