Michael Marshall

Marshall began his culinary journey at the age of 14, working as a dishwasher and then as a cook for Marie Callender's in Phoenix, Ariz. After a brief stint working in finance in Northern California, he realized his true passion was cooking and moved on to spend five years apprenticing at various Hyatt Regency properties before accepting a position as a chef saucier at the Four Seasons Resort and Club Dallas at Las Colinas in Irving, Texas in 1994. Marshall thrived in the fast-paced kitchen environment and moved on to an executive chef role with the Hotel St. Germain in Dallas, Texas in 1998 where, during his tenure, the property was awarded four and one-half stars for cuisine by the acclaimed Dallas Morning News and received a Mobil four-star rating for outstanding cuisine. He then moved on to hold an executive sous chef role with the Omni Mandalay Hotel at Las Colinas in Irving, Texas before making the cross-country move to Connecticut, where he kicked off his east coast residency as the executive chef at Omni New Haven Hotel at Yale in New Haven, Conn. In this role, Marshall oversaw all levels of culinary production ranging from in-room dining, restaurants, catering and beyond before accepting an executive chef role at the Hilton Stamford Hotel and Executive Meeting Center in neighboring Stamford, Conn., where he played a leading role in a $30 million-dollar renovation and rebranding. Marshall then journeyed abroad with Celebrity Cruises encompassing Central and South America, Mexico and Alaska before returning back to the states.

Most recently, Marshall was the executive chef at Harrah's Cherokee Casino Resort in Cherokee, N.C., a position he held for nearly a decade. During his time with Harrah's Cherokee Casino Resort, he was an integral part of numerous new restaurant openings and ensured all food and beverage operations at the resort were strategic, creative and profitable. At Harrah's Resort Southern California, he will oversee culinary operations across the property's various outlets including restaurants, in-room dining, catered events, banquets and more, promising to bring inspired new flavor to the resort.

In his free time, Marshall enjoys spending time with his family including his two young children. His hobbies include futures trading, swimming and going to the beach.