BRETT REA | EXECUTIVE CHEF JW MARRIOTT | SAN ANTONIO, TEXAS
A native of San Diego, Brett Rea began his culinary career at a young age, working at the local diner sharpening his skills flipping eggs and frying burgers. Inspired by an episode of “Baywatch”, he enlisted in the U.S. Coast Guard and was shipped to Hawaii. During his time in the service Brett developed an appreciation for the finer points in life: biscuits and gravy, hunting, and fishing.
After his stint in the US Coast Guard Brett returned to San Diego and started his career in Hotels. Working his way through the ranks he moved to the East Coast where he opened his first hotel, The Westin Boston Waterfront. After surviving two brutal New England winters, this Southern California native decided that he was ready to return to warm weather and sunshine. In 2009 Brett jumped at the opportunity to lead the Banquet Kitchen at the Westin La Cantera in San Antonio. His passion for local, approachable, and delicious food made for a perfect fit at the JW Marriott San Antonio, the resort he calls home.
As Executive Chef for the JW Marriott Resort and Spa, Brett founded the property’s award-winning BBQ competition team known as Blood, Sweat, and Meat. Other career highlights include creating and implementing an outdoor food truck rally, preparing a mouth-watering gourmet Hill Country dinner for the “city folk” at New York’s James Beard House and establishing ten working beehives on the resort grounds, and winner of the 2012 ACE Rising Star Chef for the JW Marriott Americas
Brett’s passion for sunshine and food & beverage, combined with his creativity, unique sense of humor and collaborative leadership style set him apart from others in his field. The Culinary team’s results of Top 3 ranking for food quality on guest satisfaction scores are a testament to his superior leadership.