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Executive Chef Graham Weber likes to start from scratch. "I'm definitely a from-scratch chef. I like to make the soups, the stocks, and everything myself," he says. Chef Weber's dedication to using local products from vendors, farmers and cheese-makers throughout the Kentucky marketplace is reflected in seasonal menus and carefully-crafted dishes.
Chef Weber has been a professional chef for 15 years, beginning his culinary career by busing tables and assisting in the kitchen. Later a love for cooking developed, which he heartily pursued. He graduated with honors from the Culinary Institute of American in Hyde Park, NY and earned his certification through the American Culinary Federation. Chef Weber has held a number of positions across the United States, including San Diego, Seattle, Baltimore, New Orleans, Atlantic City and now Louisville. In addition to these stations, he was also featured in the nationally-published cookbook "Great Chefs of Baltimore."
In his spare time Chef Weber enjoys traveling the globe, constantly increasing his culinary knowledge through foreign travel to places such as Thailand, Japan, Morocco, and Spain. His goal is to combine his experiences in the US with his experiences abroad, bringing a unique perspective to BLU and Champion’s.
As executive chef at Louisville Marriott Downtown, he orchestrates the entire culinary experience at BLU Italian Grille and Champion’s Sports Bar while developing custom menus for themed evenings ranging in size from 20 to 2,000 guests. His hunger for locally-grown ingredients inspires Weber to customize his menu to accommodate the season's offerings. Chef Weber delights in consistently pleasing his guests, and looks forward to making Louisville Marriott Downtown a culinary destination.