David Marion has been appointed Executive Chef at The Radisson Hotel at Cross Keys in Baltimore
The Radisson Hotel at Cross Keys recently hired David Marion for the role of Executive Chef in its casually sophisticated restaurant, Crossroads. Chef David Marion received his Culinary Arts Associate Degree from Johnston and Wales Culinary Institute and brings over 10 years of culinary expertise to Crossroads. He has worked in all aspects of food preparation including garde manger, banquet events, café delicatessen, specialty restaurants, and in-room dining. He was most recently manager and sous chef for the restaurants of the Baltimore Marriott Inner Harbor. David is skilled in analyzing, critiquing, and implementing a fresh culinary style that is founded in traditional, structured techniques. He is also passionate about utilizing products that are gathered from as many local sources as possible which is a sentiment in parallel with the new farm-to-table menu at Crossroads. David believes in establishing working relationships with local businesses to create continuity among food sources and menu items and feels he has a responsibility to promote sustainable agriculture particularly with increasing challenges to environmental sustainability.
