Romain Fournel joined the JW Marriott Nashville team in April 2018 as the Executive Pastry Chef. Chef Romain oversees the development, creation, and vision of the pastry division.
Prior to joining the culinary team at JW Marriott Nashville, Chef Romain spent eight years at Jean Philippe Patisserie in Las Vegas, where he served as the Assistant Executive Pastry Chef and direct assistant to world pastry champion Jean Philippe Maury. Chef Romain’s custom displays astounded guests at the Aria and Bellagio hotels.
Romain received an Associate of Art in Pastry, Chocolate, Ice Cream, Candy, Bakery, and Danish, in addition to a Bachelor of Art in Pastry, Chocolate, Gelato, and Candy from CFA Le Prieure in La Rochelle, France, where he both learned and mastered his techniques. During this time, Chef Romain was recognized as one of the best bakery students in France as part of the MAF Boulangerie competition.
At JW Marriott Nashville, Chef Romain’s strong foundation of innovation and creativity are a unique combination of skills used to artfully craft the most delectable desserts available in Music City today. His custom epicurean delights are prepared with high-quality ingredients and baked fresh every day at dawn. These specialty treats and artisan gelato are on display in the cases of Stompin’ Grounds Market.