Doug Davis is senior director, global food safety, Marriott International, and has worked for the company for 31 years. For the past 13 years, he has guided the company's food safety program, which includes regulatory compliance, foodborne outbreak management, auditing and training for all 30 brands and 7 thousand hotels in 122 countries. Davis developed the first industry Norovirus Protocol for Hotel Operations and over 100 thousand associates have completed his food allergen course through Marriott’s Learning platform. With a food and beverage background, he led multi-million dollar operations in some of the largest hotels in the company as Executive Chef and Banquet Chef. He has been a culinary instructor and private club chef.
The restaurant industry is perpetually brainstorming new methods and novel items to disrupt and innovate their highly competitive landscape so they may create unique cuisine opportunities and potential new markets for experiential dining occasions.
