Today we’d like to introduce you to Chris Cwierz.
Chris, let’s start with your story. We’d love to hear how you got started and how the journey has been so far.
When I graduated from high school, I was not sure what I really wanted to do, I felt pressure to attend college from friends. I majored in nursing, elementary education, art, art education, and worked in a bakery part-time. I had that creativity that was piqued working with food. I enjoyed the job but was still looking for a career. I was naive in thinking I needed to do a trendy job to make a living.
I had a friend tell me I should be a pastry chef, which I was surprised to learn was actually a career. I didn’t enjoy cooking savory food as much as I did baking. I grew up with a Polish grandmother who always baked. Looking back, she was instrumental in shaping my career.
I went to a community college just west of Pittsburgh, PA, and majored in baking and pastry. While in school, I was fortunate enough to study sugar, chocolate and pastillage with world-renowned chef Ewald Notter. I have never had anything handed to me. I’ve always worked hard for a paycheck and so did my family. I never thought of continuing my studies after graduating from culinary school. After working in the industry for a bit, the business side struck me as something I felt I should learn, and then it steam-rolled into something I craved learning. So now, I have a Bachelor of Science in Hospitality Business Management as well as an MBA from Argosy University in Phoenix.
It was with Chef Notter, that I ended up working as a baking and pastry instructor with and as director of student services at Notter School of Pastry Arts in Orlando. Similarly, I taught baking and pastry at the Art Institute of Phoenix. Beyond my experience in the classroom, I also have extensive experience in the kitchen working at some of Arizona’s most prestigious resorts including LON’s at the Hermosa Inn and The Wigwam Resort, The Sheraton Grand Phoenix, and the Cosmopolitan of Las Vegas.
In 2012, I represented the United States at the International Culinary Olympics in Erfurt, Germany. As part of the regional team, I competed against 62 countries and received a bronze medal. The team was ranked among the top 20 in the world. The hard work paid off and the recognition continued in 2014 when I was named the Western Regional Pastry Chef of the Year by the American Culinary Federation.
I’m blessed and very fortunate to have experienced some high moments throughout my career. It’s an honor to be recognized by your peers and industry professionals. Competing, however, is a huge sacrifice that takes time away from family, other life priorities and the direction your career is headed. Competitions taught me two important lessons: to look in the mirror and accept that you may win or you may lose but most importantly, you will always learn. I have since left the classroom and the competitions behind (not for any particular reason) and enjoy focusing on the team I currently work with and helping to elevate what we do together as a team and as a resort.
Overall, has it been relatively smooth? If not, what were some of the struggles along the way?
It’s been a road of hard work, and continually striving to push myself more and more to be the best I can be. I am my worst critic, and yet still working to achieve perfection in my craft. I had a tough time in high school; I was more concerned with socializing than studying and wanted to fit in. I think you have many choices in life, what you choose certainly sets you up for a path. Choosing the correct path is the real choice. I still do not fit in, but I am good with that because who really wants to be something they are not. I have grown tremendously since high school and, I am proud of the strides I have made to be where I am today.
JW Marriott Desert Ridge Resort & Spa – what should we know? What do you guys do best? What sets you apart from the competition?
The JW Marriott Desert Ridge Resort & Spa is the largest luxury resort in Arizona. We’re a AAA Four Diamond property with 950 guest rooms, six restaurants, two golf courses, a full-service spa, five pools, a host of recreational amenities and we have more than 240,000 square feet of special event and function space. I think what sets us apart from the competition is our staff. We have a great team of associates with diverse backgrounds and different cultures in all departments. Yet, we all come together as a family for the benefit of our guests. They’re the secret behind what makes the JW experience so memorable. And that stems from the top. Mr. Marriott always says if you take good care of your employees, they’ll, in turn, take good care of the guests. That statement couldn’t be more true.
Contact Info:
- Address: JW Marriott Desert Ridge Resort & Spa
5350 E. Marriott Drive
Phoenix, AZ 85054 - Website: www.jwdesertridge.com
- Phone: 480-293-5000
- Instagram: @jwdesertridge
- Facebook: JW Marriott Phoenix Desert Ridge
- Twitter: @jwdesertridge
- Yelp: IG – @chris_cwierz
- Other: FB – Chris Swierz
Image Credit:
JWDR Resort Shots Credit: JW Marriott Desert Ridge Resort & Spa
Dessert Images Credit: Chris Cwierz
Head Shots of Chris Credit: Erik Erspamer
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