Have breakfast with Santa at the Grand Hotel Marriott Resort, Golf Club & Spa on November 24th! Breakfast is served from 7:00 AM until 10:30 AM. Santa will be available for photographs from 8:00 AM until 11:00 AM. Award winning breakfast buffet adults—$20.95, children ages 5-11—$10.50, children 4 and under eat free. Reservations are required: 251-928-9201.
Breakfast with Santa Dates
· Saturday Nov 24th (1st Saturday after Thanksgiving)
· Saturday December 1st
· Saturday December 8th
· Saturday December 15th
About the Chef:
Chef Mike Wallace was named Executive Chef at the Grand Hotel Marriott Resort, Golf Club & Spa on July 8, 2006. Chef Mike brings with him an abundance of culinary experience, positive attitude and excellent working knowledge of the daily food and beverage operations. As Executive Chef, he is responsible for managing and overseeing all aspects of food preparation, cost control, training, menu development, and increasing Guest/Event Satisfaction Surveys throughout the resort. Chef Mike joined the resort at a very important time as it was recovering from damage from Hurricane Katrina while developing new restaurant concepts to delight future generations of Grand guests.
Wallace came to The Grand Hotel from the Del Lago Resort in Montgomery, Texas, where he was the Executive Chef for the past four years. Chef Mike has vast food, beverage and hospitality experience that includes working with various restaurants and resorts throughout the United States and Switzerland.
In the 1980’s Chef Mike spent four years as a Food Service Specialist in the U.S. Army. Afterwards, he worked in various culinary positions at The Waldorf Astoria Hotel in New York. He later worked in Switzerland as Chef de Partie with the Ramada Renaissance Hotel and the Le Marignac Restaurant. Chef Mike then moved to California where he was the Sous Chef at the The Regent Beverly Wilshire Hotel; Executive Sous Chef at the Dana Point Resort; Chef/Consultant for Posh Catering; and Executive Chef at the Etienne’s Restaurant.
From 1996 to 1999 he was the Chef/Chef Instructor in the Cascades Seafood Restaurant at the Opryland Hotel in Nashville, Tennessee. He then moved to Hilton Head Island, South Carolina to be the Executive Chef with Hilton Oceanfront Resort until 2002. Wallace received his degree in Occupational Studies at the Culinary Institute of America in Hyde Park, New York in 1990.
Grand Hotel Marriott
One Grand Boulevard
Point Clear, AL 36564
251-928-9201
www.marriottgrand.com
