Residence Inn and SpringHill Suites San Diego Downtown/Bayfront hotels announce Mark Fong as new Executive Chef. The two modern hotels in downtown San Diego welcome Chef Fong whose culinary expertise goes back years, beginning at the San Diego Culinary Institute and most recently at Marriott’s Marina Kitchen.
Born and raised in San Diego, Chef Fong currently lives in Eastlake Chula Vista with his wife and children. Coming from a family of six, food has always been a centerpiece of Chef Fong’s life. Seeing food as a way of bringing people together, Chef Fong’s love of culinary began at an early age, and he would later go on to begin professional studies at the San Diego Culinary Institute.
His first job was at the Coronado Island Marriott Resort, where he cooked for nine years in all the resort’s various outlets. He went on to lead the kitchen as a supervisor and an interim Chef. He crafted menus inspired by foods he loved as a child and teen, creating a blend of American comfort food with a Mexican and Pacific island vibe.
After briefly working as the Catering Events Sous Chef at SDSU, Chef Fong landed back in San Diego at the Marriott Marquis and Marina. His time at Marina Kitchen allowed him to hone his culinary skills working among some of the best in the industry before coming to Marriott’s twoBayfront hotels in San Diego.
“Now here at the Residence Inn/Spring Hill suites Bayfront,” said Chef Fong. “I am excited to share my food with our associates and guests, and hopefully help them to create fun and long-lasting memories with family and friends.”
Offering an excellent location, rooftop pool, terrace, and located within walking distance to the pier, both Bayfront hotels offer free breakfast and are designed for today’s modern traveler. The dining and culinary offerings showcase the best of what the San Diego region has to offer.
