Bill Rothwell - Executive Chef
Bill Rothwell, the Executive Chef at the Towson University Marriott Conference Hotel since 2008, has been a chef with the Marriott Corporation for over 8 years. In that time he’s earned numerous awards for his restaurants including “Best Overall Guest Satisfaction" and “Best Restaurant Experience.”
Chef Rothwell’s first job in the kitchen was washing mountains of dishes after school, but that experience didn’t deter him from going on to hone his culinary skills in some of the best fine-dining restaurants in Massachusetts and Maryland. Chef Rothwell worked at a variety of establishments including the Log Cabin Restaurant in Lenox, MA, Sullivan Station Restaurant in Lee, MA, Pierpoint Restaurant in Baltimore, MD, Oregon Grille in Hunt Valley, MD, and Sisson’s Restaurant in Baltimore, MD.
Originally from Boston, Chef Rothwell’s east coast roots feature prominently in his cuisine, with New England seafood being one of his favorite things to cook. Signature dishes from his current menu, which he describes as creative, casual and comforting include Cream of Crab Soup and Grilled Gunpowder Bison Meatloaf.