John W. Armstrong IV serves as executive chef at the Sheraton Grand Seattle and also represents Marriott properties throughout the Northwest as a member of the North America Food Beverage Council.

Chef Armstrong is proud to lead an exceptional team in planning and execution of menus for various events at the hotel, including the 21st and 22nd years of the Gingerbread Village, benefiting the Juvenile Diabetes Research Foundation. He has received numerous awards and honors, including: March of Dimes' 2013 Lead Signature Chef, 2012 Food Cost Operational Excellence Award, and 2012 & 2013 Ecosure achievements. Chef Armstrong has also been instrumental in making contributions to Food Lifeline, a local hunger relief agency.

Previously, Chef Armstrong served as Executive Chef at Westin La Cantera, where he led the operation of multiple AAA Four Diamond restaurants spanning the La Cantera PGA Course and Arnold Palmer Course. Here, he opened the Arnold Palmer’s Course restaurant and successfully planned and executed eight years of the PGA Tour Texas Open.

Before joining Starwood, Chef Armstrong worked for Marriott Hotels Resorts, during which he was named the youngest senior banquet chef in Marriott corporate history and was chosen to be on a specialized taskforce team that worked on high-profile events around the country. Prior to that, he was a contributing member of the five major restaurants at Lake Buena Vista Resort Spa and was selected to work at the five star Arthur’s 27 restaurant.

Chef Armstrong was educated in Pittsburgh, Pennsylvania under Master Chef Dieter Kiessling and was awarded the President's Honors Awards for Achievement. His other accomplishments include contributing as a six sigma green belt, serving as an advisory board for member for the Le Cordon Bleu for more than a decade, and appearing in over 50 publications.

Most importantly, he has the love and support of his wife Sonia and his two beautiful children, John V. and Elena, who are the reasons for all of his hard work.