Paul Peddle Appointed Director of Food & Beverage at Marriott Marquis Houston, US – A New Chapter in Culinary Excellence

Published on December 5, 2025

Marriott Marquis Houston, one of the premier hotels in downtown Houston, has announced the appointment of Paul Peddle as its new Director of Food & Beverage. In this key role, Peddle will oversee the hotel’s five signature dining outlets, including the renowned Xochi by James Beard Award-winning Chef Hugo Ortega and Biggio’s, a sports bar co-owned by MLB legend Craig Biggio. Additionally, he will manage the hotel’s extensive meetings and events culinary program, overseeing 52 banquet facilities across the property. This appointment marks an exciting new chapter for Marriott Marquis Houston, as Peddle’s leadership will play a crucial role in shaping the hotel’s food and beverage offerings.

Bringing Over 20 Years of Expertise to the Role

Paul Peddle comes to Marriott Marquis Houston with over 20 years of experience in hospitality leadership, particularly within the realms of culinary operations and beverage innovation. He has a proven track record of driving guest engagement and enhancing food and beverage offerings to meet the needs of diverse clientele. Most recently, Peddle served as Director of Food & Beverage at Four Seasons Hotel Houston, where he was responsible for overseeing multiple dining outlets, in-room dining, pool operations, and banquet services. Under his leadership, Four Seasons Houston saw record beverage revenues, as well as the introduction of creative menu concepts that elevated the dining experience.

Peddle’s vast experience in the hospitality industry includes leading property-wide initiatives aimed at optimizing menu offerings, enhancing beverage programs, and executing large-scale event activations. His efforts to improve forecasting, labor planning, and profitability resulted in increased efficiency and profitability for his previous employer, making him well-suited for his new role at Marriott Marquis Houston.

A Track Record of Culinary Excellence and Innovation

Throughout his career, Peddle has consistently demonstrated an ability to innovate within the food and beverage sector, adapting to changing trends and guest preferences. He has overseen the development of unique culinary experiences and has been instrumental in creating dining concepts that stand out in competitive markets. At Marriott Marquis Houston, Peddle will build on this experience, further enhancing the hotel’s reputation for world-class dining while introducing new concepts that align with the needs of modern travelers and guests.

Peddle’s leadership extends beyond simply managing day-to-day operations; he is deeply involved in the strategic development of culinary initiatives that focus on both operational excellence and guest satisfaction. He has a strong focus on ensuring that each dining outlet offers exceptional service, quality, and a memorable experience for every guest who dines at the hotel.

Overseeing Major Dining and Event Spaces

At Marriott Marquis Houston, Peddle’s leadership will extend to a variety of key areas within the food and beverage division. The hotel is home to five signature dining outlets, each offering distinct culinary experiences. Xochi, the flagship restaurant, has earned accolades for its bold Oaxacan-inspired cuisine and innovative approach to traditional Mexican dishes. The restaurant’s focus on authenticity and flavor has made it a standout in the city’s competitive dining scene.

In addition to Xochi, Biggio’s stands out as a must-visit sports bar for both locals and guests, providing a fun and casual atmosphere with a focus on quality food and beverages. Peddle will be instrumental in ensuring that both of these outlets, along with the hotel’s other dining options, continue to exceed guest expectations and deliver memorable experiences.

In his role, Peddle will also manage Marriott Marquis Houston’s extensive meetings and events spaces, totaling over 27,000 square feet. The hotel hosts a variety of corporate events, conferences, and social gatherings, making Peddle’s expertise in catering and event management crucial to ensuring that each event is executed flawlessly. His focus on quality and consistency will be key in maintaining the hotel’s reputation as a top destination for business and leisure events in Houston.

A Commitment to Guest Engagement and Team Development

Beyond his operational responsibilities, Peddle is known for his strong commitment to guest engagement and people development. Throughout his career, he has led initiatives that prioritize the guest experience, ensuring that each interaction is memorable and impactful. At Marriott Marquis Houston, Peddle will continue this focus on creating exceptional dining experiences, tailoring menus to the specific preferences of guests and offering personalized service that reflects the hotel’s commitment to excellence.

Peddle is also dedicated to developing the next generation of hospitality professionals. He has introduced numerous culinary development programs aimed at training and mentoring aspiring chefs and hospitality leaders. His focus on people development will be an asset to Marriott Marquis Houston, where Peddle will work to cultivate a team of skilled professionals who share his passion for delivering high-quality service and creating exceptional guest experiences.

A Strong Foundation in Hospitality Leadership

Paul Peddle’s appointment as Director of Food & Beverage at Marriott Marquis Houston is not only a recognition of his years of experience but also a reflection of his leadership style. Originally from Newfoundland, Canada, Peddle’s international career has seen him work in various prestigious hotels, where he has developed a deep understanding of both the operational and cultural aspects of the hospitality industry. His experience spans across various hotel brands, including Marriott International, where he has made a significant impact on revenue optimization, operational excellence, and guest engagement.

Peddle’s strong leadership skills, combined with his extensive knowledge of culinary operations, make him an ideal fit for his role at Marriott Marquis Houston. His ability to innovate within the food and beverage sector, along with his strategic vision for the hotel’s culinary offerings, will ensure that the property continues to thrive in the competitive Houston market.

Conclusion: A New Era for Food and Beverage at Marriott Marquis Houston

With Paul Peddle at the helm, Marriott Marquis Houston is poised to continue its reputation as one of the premier hotels in Houston. His expertise in food and beverage management, combined with his commitment to excellence, will drive the hotel’s culinary offerings to new heights. As the hotel undergoes its transformation, Peddle’s leadership will be pivotal in shaping the future of Marriott Marquis Houston’s dining experiences. With a focus on innovation, guest engagement, and operational efficiency, Peddle is set to make a lasting impact on the hotel and the broader hospitality community.