Pablo Aguirre has been appointed as Executive Chef at Marriott Marquis Houston
Originally from Costa Rica, Aguirre is a dynamic hospitality leader with more than 20 years in the food + beverage industry, with half of his culinary career spent at Marriott properties. Prior to joining Marriott Marquis Houston, Aguirre honed his skills in hotel kitchens across the Caribbean, Central America, and the Southern United States, including the Grand Cayman Marriott Beach Resort, Panama Marriott, and most recently, the Houston Airport Marriott at George Bush Intercontinental, where he's served as an Executive Chef since 2018.
Chef Aguirre will spearhead culinary innovations and programming across the Marriott Marquis Houston's plethora of Texas-inspired eateries:
- Biggio's pushes the envelope by reimagining signature Texas-inspired sports bar dishes like street tacos and "big dogs," which can be enjoyed in a lively, casual atmosphere with more than 30 screens for catching your favorite sporting event.
- The hotel's lobby space features Cueva—one of Houston's premier wine and cocktail bars, highlighting more than 200 wines and a menu of curated cocktail offerings—and Texas T, an intimate, contemporary coffee house with artisanal coffee, tea, and pastries.
- Walker Street Kitchen offers locally sourced, farm-to-table homestyle breakfasts and brunches.
- Alongside its panoramic views, High Dive is a rooftop eatery serving New American fare and craveable poolside snacks. The bar is known for its Insta-worthy cocktails, which can be sipped while floating down the world's largest Texas-shaped rooftop lazy river.
In addition to these restaurants and dining experiences, Aguirre will manage in-room dining and the banquet kitchen for the 1,000-room hotel and its 50 versatile event rooms, including the property's exclusive M Club.