Rainer Zinngrebe has had an illustrious 38 -year career full of awards and recognition. In his current role as Vice President Culinary, Luxury Brands, he heads global F&B design and development, concept development, food and beverage strategy, positioning as well as execution for Marriott’s Luxury Brands, they include The Ritz- Carlton, The Ritz-Carlton Reserve, The Ritz-Carlton Yacht Collection, St. Regis Hotels, JW Marriott, The Luxury Collection Hotels, W Hotels and Bulgari Hotels.
A German national, Rainer has inspired F&B professionals the world-over not only to achieve excellence – but to engage with passion, relevance and with the cultural preferences of their guests in mind. His food and beverage leadership expertise is truly global, having worked on hotel developments, concepts and in hotels and restaurants all over the world.
Rainer is driving the current F&B evolution to drive the vision of ‘80% local’ approach to food and beverage at Marriott’s Luxury hotels locations around the globe.
Rainer joined Marriott’s Luxury portfolio at the The Ritz-Carlton Hotel Company in March of 2002 in Cancun where he led both of the hotels fine dining restaurants to multiple consecutive AAA 5 Diamond awards, a distinction that is difficult to achieve for one and an unparalleled success to accomplish for two restaurants in the same hotel.
Renowned three Michelin starred Chef Pierre Koffmann referred to Chef Zinngrebe as ‘one of the most brilliant young chefs to graduate from my restaurant, La Tante Claire in London’.
His experience working in hotels includes opening the Ritz-Carlton Toronto as the EAM Food and Beverage, opening the Fullerton Singapore as EAM Food and Beverage, opening in the role of Executive Chef both the Mandarin Oriental in Kuala Lumpur as well as the Sheraton Grande Luxury Collection, Bangkok. During his time at the Fullerton Hotel in Singapore, he published his first cookbook, Beyond Fusion, a new look at ethnic influences on contemporary cooking. His latest book titled ¨Small Bites Big Taste” was published in 2009 while he was the Executive Chef at the Ritz-Carlton Cancun. Rainer also co-authored several other cookbooks, most notably the book Provenance in 2010.
Rainer is a member of the German Chefs Association, WACS World Association of Cooks Societies. He has successfully participated as competitor, team leader and judge in several international food competitions in the UK, Germany, Malaysia, Thailand and Singapore.