FOODIES WEST.COM         

 EXECUTIVE CHEF RYAN LAMKIN
 

  JW MARRIOTT PHOENIX DESERT RIDGE

in Phoenix, Arizona

  Everybody's learning. Everybody's got their own journey. So I try to help
them find what they want to do
.

September 2017 Issue | Vol. 5, No. 14
 
 
 
 


Don't miss what's new at
FOODIES WEST!


Sign up for a free subscription!

Executive Chef
MOUNTAIN SHADOWS
 PARADISE VALLEY, ARIZONA

CHARLES WILEY

Executive Chef 
FOUR SEASONS SCOTTSDALE
CHUCK KAZMER

Executive Chef
MARRIOTT MARQUIS CHICAGO
JOSHUA MURRAY

  Manager/Mixologist
MERITAGE an Urban Tavern
JW MARRIOTT PHOENIX DESERT RIDGE

TRAVIS PARSLEY


Chef Lamkin talks about his match made in heaven on our —


Facebook Page!


M.F.K. FISHER
Food writer extraordinaire

     
MERITAGE
An Urban Tavern
with Chef de Cuisine Phillip Keppler
JW MARRIOTT DESERT RIDGE
Phoenix, Arizona

     
VIVA XXXII Tequila
Democratizing Luxury

      
Montelobos Mezcal
with Iván Saldaña, PhD.


View the wines, spirits, and beers chefs and sommeliers have paired with food featured in FOODIES WEST on our new page:



            


            


             

           
 
           
 
              
               Like Us!
Ryan Lamkin | Executive Chef | JW Marriott Phoenix Desert Ridge in Phoenix, Arizona Let’s be frank. Business on planet Earth often places as much emphasis on whom you know as what you know. More so hospitality. Ryan Lamkin got a head start in both departments. Lamkin’s father owned a catering business in the Detroit area, and Lamkin got a chance to develop his innate talent for the business early. He became a part of the business as far back, practically, as he can remember. “Ever since I was six years old,” Lambkin recalled. “I would be counting silverware and working with dad on the weekends. Not like child labor. I would be washing dishes or peeling carrots. That’s every weekend growing up. My friends would come and help sometimes. Then when I was sixteen, I started with Marriott.” That’s when the who-you-know kicked in. “I would consider myself lucky that I got connected with such a great company at a young age,” Lamkin said. “I got to drink the Kool-Ade when I was just a kid. At the time, I didn’t look at it that way. I didn’t think it would be any big deal. But now, since it’s become such a huge company, with the acquisition of Starwood. It’s such a huge company with so many great opportunities. You can go anywhere in the world.” Lamkin’s realization came as he started moving through the ranks. Quickly. “I saw other peoples’ journeys,” Lamkin said. “You know, people that started later in life. I had the opportunity to start when I was a teenager.” Lamkin not only knew hospitality from working in his dad’s catering business, but he learned a business fundamental that, basically, turned him into a wonderkin. “I think the biggest thing he taught me that I can see through and through with him was work ethic,” Lamkin said. “You always have to do a little more than the next guy to get ahead. It’s a big competition. Culinary is competition.” “You’re trying to be a salesperson,” Lamkin continued. “You’re trying to make great food. You’re trying to network. Kind of being that person that’s always going to go the extra mile, always working when they’re at work. That was a great start for me when I first started working at Marriott, because I came in really knowing how to work. People my age were out there partying, and I’m putting hours in and working my way up. That kind of dedication and work ethic was probably the biggest thing.”