Executive chef at JW Marriott Desert Springs Resort & Spa
Peter Smith, executive chef at JW Marriott Desert Springs Resort & Spa, oversees 11 food service areas with more than 160 employees, and recently opened a new dining concept called T&T Innovation Kitchen, where he and fellow chefs stretch their creativity using the season’s best ingredients inspired by time and temperature (hence T&T). In his native Australia, Smith graduated in economics from University of Queensland before enrolling in Windermere Culinary College. Smith apprenticed at Bathers Pavilion Restaurant in Sydney, Australia, under chef Serge Dansereau, and fine-tuned his culinary repertoire and broadened his international flavor profiles by traveling to London and Bangkok. He then worked at Renaissance Harbor Side Hotel in Vancouver, Canada, where he won numerous culinary awards. In 2007, began working for JW Marriott premier resorts in Southern California and Texas, where he was named JW Marriott International Rising Star Chef of 2010 and was a top 5 finalist for Best Chef in Texas by GO TEXAN 20. In 2014, he became director of culinary for global operations at JW Marriott headquarters in Bethesda, Maryland. In 2017, he joined JW Marriott Desert Springs Spa & Resort in Palm Desert as executive chef.