What I really do: “I manage multiple kitchens and personalities. Being a hotel chef is a delicate balance between being an artist and a motivational speaker; creating menus and plate designs for our restaurants is only the tip of the iceberg.”
How he got here: The man in charge of the hotel’s award-winning Trapiche Room, as well as banquet operations and in-room dining, holds degrees in culinary arts and food and beverage management. Before joining JW Marriott Miami, he worked at JW Marriott Marquis Miami, Walt Disney World Resort, PGA National Resort and Spa, Four Seasons Miami and The Tides South Beach.
Giving back: Paz participated in the TRGS Foundation Golf Tournament benefiting families of fallen troops and was executive sous chef in charge of galas raising money for Miami Children’s Hospital, Baptist Health Breast Center and American Red Cross.
