Executive Chef: Ben Mattman
Ben Mattman is a rising culinary star who joined the JW Marriott San Francisco in 2006 to create a unique dining experience for banquets, special events and Level III. He started his career at his fathers restaurant, La Brochette in Vancouver. He moved on to Switzerland where he received his formal culinary training in Bern. After serving his apprenticeship he was hired by the esteemed Waldorf Hotel in London, where he catered to clients in the famous Palm Court and Waldorf Restaurant.
 
He returned to Vancouver and began working at the Westin Bayshore  Hotel and then as the Executive Chef/Food and Beverage Manager at the Swan-e-Set Bay Resort and Country Club. In 2003, Ben accepted a position as the Executive Sous Chef at the Renaissance Vancouver Hotel Harbourside.
 
Ben is the recent recipient of the highly-coveted 2005 Marriott International ACE Rising Star award. Chef Mattman enjoys competing in culinary competitions and has won a total of six Gold Medals, including the BCCA Grand Salon Culinaire in Vancouver. He is certified as a Chef de Cuisine by the American Culinary Federation and the Canadian Chefs Association.

Chef de Cuisine: Ryan Jette 
Ryan Jette has cooked in some of the most distinguished kitchens in the country. After receiving his degree in Culinary Arts from Johnson & Wales University, he accepted a position at the Mandarin Oriental in Miami, Florida and furthered his career with the company in Hyde Park London and New York City. In 2005 Jette moved back to South Florida where he worked as a Sous Chef both at The Setai and at La Goulue Christian Delouvrier in Bal Harbour . He then made the move across the country to the beautiful Napa Valley where he worked as Chef de Partie at Thomas Keller’s acclaimed French Laundry in Yountville.