Since 2000, Chef Andrew Voss has been carefully, and tastefully, mastering the culinary arts. Having begun his tenure with the JW Marriott as sous-chef de cuisine, Chef Voss proved himself to be both skilled and tenacious. As a result, Chef Voss was soon promoted to executive sous-chef de cuisine at six.one.six. and, eventually, to the position of executive chef.
Today, Executive Chef Voss oversees all dining experiences at the JW, from six.one.six to in-room dining to the hotel's catering services, which includes food and beverage responsibilities for 20,000 square feet of meeting space and one of the largest ballrooms in the region. Ensuring that the same distinctive flavor that sets the JW Marriott Grand Rapids apart is experienced by each and every guest.
A graduate of The Culinary Institute of America, Chef Wabeke has a wide range of culinary experience that ranges from the study of food sciences at The Fat Duck in England to the art of charcuterie, which he pursued at Journeyman. While in England, Chef Wabeke also worked at The Hind's Head, one of the UK's top rated gastro-pubs. These experiences, as well as simplicity of flavors, solid technique, and great ingredients, are the forces that shape Chef Wabeke's cuisine.
Lindsey VandenToorn is the culinary leader for all things catering at the JW Marriott Grand Rapids. Locally born and raised, she obtained a degree in Hospitality Management from the Secchia Institute for Culinary Education, while working cooking in several area restaurants. Most importantly, she is passionate about utilizing quality ingredients to satisfy the palate.
