• Q&A: Alexis Martinez, Executive Chef, Denver Marriott Tech Center

    POSTED November 12, 2019

These interviews are part of a series that highlights new hires within the industry. Have you recently started a new role or do you know someone who has? Submit your ideas to kassidy.tarala@tigeroak.com.

Alexis Martinez was recently appointed executive chef of Denver Marriott Tech Center.

1. What are you looking forward to the most in your new role?

I am excited about creating delicious new dishes and offering a memorable dining experience to our guests. I look forward to making our team indispensable and financially successful.

2. How do you think past experiences have prepared you for this role?

Working in both casual, upbeat restaurants and upscale Five Diamond resort restaurants has allowed me to grow, giving me a strong work ethic and the ability to adapt quickly. I love trying new things, teaching my staff different cooking techniques and also sharing invaluable life skills. My goal is to share my passion and be simple but not simplistic in our journey.

3. How did you get into the industry?

I always remember my mom – she worked two jobs, but she when she was home she always had an apron on and was cooking. I was always curious and inspired by her work ethic – and of course her delicious food. I dreamed of playing professional baseball, but when I got my first job at a resort as a busser, I knew then that I wanted to work in the kitchen. Walking through the kitchen and asking the chef questions about the food and life in general convinced me to pursue this passion. Watching my mom work, cook and be a single parent has taught me patience and to have respect for the food we buy, cook, serve and eat.

4. What are you hoping to achieve in your new role?

I am hoping to provide our guests an exceptional experience with local unique ingredients and to separate ourselves from the competition with our culinary creativity. We need to continue what was started by supporting our sales and marketing team, General Manager and all of F&B operations to embrace a strong bond.

5. What do you enjoy most about the industry?

What I enjoy the most is learning something new each day. I love meeting new people from both near and far and having an impact on a guest experience by providing exceptional service and memorable moments with friends and family. I love the fact that we can cook great food, experiment with new toys and that I get to be part of a team that is striving to be the best in the industry.

Triple Creek Ranch in Darby, Montana, has named Molly Smith and Kristen Snavely co-general managers of the all-inclusive luxury property situated in the Bitterroot Valley. Smith is returning to Triple Creek Ranch after a brief hiatus. Previously serving as GM for four years after working her way up from pastry chef, she has since perfected her skills at The Inn at Hastings Park in Massachusetts, another Relais & Châteaux property. 


Colorado’s Vicky Nash is organizing U.S. hot springs for marketing, lobbying and connecting as a unified force. 


Part of a successful meeting or event is food and beverage that not only satisfies but impresses attendees. Here are some updates about new hires at hotels and resorts from around Colorado.