The Crystal Gateway Marriott’s Executive Chef started his career at the young age of 12 years old. His parents owned an Italian restaurant serving basic Italian country food. His first position in the kitchen was washing dishes when he was barely able to see into the stock pots in the sink. He soon moved up to working the line, making sauces and soups. Here he found is calling and pursued a degree in Hospitality and Culinary Arts from James Madison University
After college he did his externship at the Greenbrier Resort in Sulphur Springs West Virginia. After his graduation from the externship he helped work on some issues and further enhance the culinary program at JMU. Chef Creamer has been working with the Marriott Corporation for about ten years now. He held the position of Director of Restaurant Operations at the Marriott Metro Center for about two and a half years. He currently is the Executive Chef of the Marriott Crystal Gateway and has been running the kitchens there for two and a half years.