Chef of the Month: Marco Sánchez

Chef Marco Sánchez is an accomplished culinary leader with over 18 years of experience in luxury hospitality across the Caribbean, Pacific, and Asia. Now Executive Chef at Khao Lak Marriott Beach Resort & Spa, he brings global expertise and a passion for sustainability, team development, and guest satisfaction. His career includes key roles at Fiji Marriott Momi Bay, Sheraton Denarau, and Renaissance properties, as well as multiple international awards and certifications. A former gastronomy professor, Chef Marco continues to inspire innovation and excellence in every kitchen he leads.

What inspired you to become a chef, and how has your passion for cooking evolved over the years?

My culinary journey began in Venezuela, where I developed a deep appreciation for diverse flavors and techniques. Over my 18-year career, my passion has evolved from simply creating dishes to crafting complete dining experiences. Working across different continents - from the Caribbean to Asia Pacific - has shaped my perspective on how food connects cultures and creates lasting memories.

Could you share some of the highlights and challenges of your career so far?

One of my proudest achievements was leading the USVI team to win the gold medal at the Taste of the Caribbean 2014 competition. Another significant highlight was winning the CANVAS concept in 2016 with BOHIO coffee house at Renaissance Jaragua. The biggest challenge, which became an opportunity, was managing large culinary operations during the pandemic. At Fiji Marriott Momi Bay Resort, we've achieved remarkable results, improving guest satisfaction scores from 59.4 in 2023 to 61.5 YTD, making us the highest-rated property in Fiji and the Pacific Islands APEC region.

How would you describe the culinary scene at your property and what makes it different from other places you have worked?

At Khao Lak Marriott Beach Resort & Spa, we're creating a unique culinary identity that combines international expertise with local Thai flavors. What sets us apart is our commitment to sustainability and innovation. We're not just serving meals; we're telling stories through our food while maintaining the highest standards of quality and creativity. Our approach focuses on using local ingredients and sustainable practices, which adds an authentic dimension to our guests' dining experience.

What are some of your signature dishes or specialties?

My signature style combines classical techniques with contemporary presentations, always emphasizing local ingredients. Throughout my career, I've developed expertise in various cuisines, from Caribbean flavors during my time in the USVI to Asian-Pacific fusion at Fiji Marriott. Here at Khao Lak Marriott, I'm excited to showcase dishes that highlight Thai ingredients while incorporating international influences.

What advice would you give to aspiring chefs who are just starting out in their careers?

First, master the basics - strong fundamental skills are essential. Second, be prepared to work hard and stay humble; every day is a learning opportunity. I'd also emphasize the importance of understanding the business side of culinary operations. As shown in my experience, being able to manage costs while maintaining quality is crucial. Finally, stay curious and open to different cultures and cuisines - this industry offers incredible opportunities to learn and grow globally.