September 14, 2015

Brandon Ganus has been named Executive Chef at The Cornhusker, A Marriott Hotel

The Cornhusker, A Marriott Hotel, majority owned and operated by Marcus Hotels & Resorts, today announced the addition of Brandon Ganus as executive chef. Ganus will oversee all culinary operations of the hotel, including banquets, special events and daily dining. Ganus brings 13 years of culinary experience to The Cornhusker. He started his career as a kitchen steward at the Renaissance Hotel & Convention Center in Tusla, Okla. and worked his way up to sous chef. As a sous chef, Ganus worked under accomplished chef Bill Doyle, who now holds the position of executive chef at Marcus Hotels & Resorts' InterContinental Milwaukee. After nine years in Tulsa, the Oklahoma native moved south, and held the role of executive sous chef at the Renaissance Hotel & Convention Center in Richardson, Texas for two years and then served as executive chef at the Marriott Hotel & Convention Center in Allen, Texas. In his new position, Ganus strives to bring local Lincoln fare and food purveyors into The Cornhusker kitchen. With a focus on fresh, seasonal foods and market-style presentations, Ganus continually customizes the hotel's menu to reflect what's growing best in Nebraska's fields and farms. Already, Ganus' unique style is being noticed in Lincoln, as his braised beef short rib with red wine demi-glace took home the "Best in Show" award at the Lincoln Chamber of Commerce's Savor the City event which took place August 27 at Nebraska Champions Club. Ganus received an associate degree in Culinary Arts from The Culinary Institute of America in Hyde Park, New York.

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