Marriott Rivercenter & Marriott Riverwalk
Matt St.Amand, Executive Chef at the San Antonio Marriott Rivercenter & Marriott Riverwalk, attended The Art Institute of Houston. Matt believes that continuing education and professional development is essential to success in the culinary industry. Matt’s rich culinary history spans over 16 years; the last 11 years of which have been within the Marriott organization at both urban hotels and two of our flagship resorts.
Matt was born and raised in North Houston where he honed in on his culinary passion and love of BBQ.It was in Houston that Matt learned from and began to appreciate the efforts of the local farmers. To this day, he proudly partners with local farms in Texas and sustainable food purveyors in the region to provide one-of-a-kind, indigenous, experiences that are reflective of the San Antonio culinary scene.Matt serves as an advocate for bringing the craft of the restaurant experience into the catered space for his groups and he thrives on building the relationships with his guests.
Matt’s creative style and passion for brilliance pair perfectly with the Marriott’s core values of Put People First, Pursue Excellence, and Embrace Change.Wherever possible, Matt uses locally sourced ingredients from: CKC Farms (Blanco, TX), HeartBrand Beef (Flatonia, TX), and Bluebonnet Farms (Bellville, TX).Matt works with his local partners to not only highlight food seasonality but also to develop new ways to introduce his guests to the latest flavors, presentation styles and culinary techniques.