Dining on the River Walk

Chef Chris Stanley is the Executive Chef for the San Antonio Marriott Rivercenter and San Antonio Marriott Riverwalk, bringing more than 20 years of culinary experience to both properties. Classically trained in French technique and inspired by bold modern American flavors, he honed his craft in renowned kitchens including the Four Seasons Hotel Chicago and The Beverly Hills Hotel. Chef Stanley’s passion for hospitality began in his grandmother’s kitchen, where Sunday family dinners shaped his belief that great food brings people together. Today, he champions seasonal, locally sourced ingredients by partnering with regional farms, leading food and beverage programs defined by quality, creativity, and genuine connection.

Chef Ben Annotti is a Chicago-trained culinary leader with more than a decade of experience across luxury hotels, high-volume banquet operations, and award-winning independent restaurants. His approach emphasizes exceptional sourcing, strong vendor partnerships, and operational consistency to deliver elevated, scalable culinary experiences. After beginning his career in Chicago and training at the acclaimed Union, Chef Ben relocated to San Antonio, where he advanced at 18 Oaks at the JW Marriott Hill Country Resort & Spa before leading award-winning restaurant concepts as Executive Chef and Managing Partner. He later returned to Marriott to help open Tributary at the Marriott Rivercenter and now oversees large-scale culinary and banquet operations for the Rivercenter and Riverwalk hotels, focusing on team development, menu innovation, and exceptional guest experiences.

Chef Liz Martinez is a dedicated Senior Restaurant Chef known for her craftsmanship, leadership, and passion for creating memorable culinary experiences. With a strong background in high-volume, guest focused operations, she brings creativity, precision, and a commitment to excellence to every plate. Chef Liz plays a key role in supporting daily kitchen operations, mentoring culinary staff, and elevating the hotel’s dining offerings through fresh ideas and high standards. Her goal is to deliver exceptional cuisine that reflects both flavor and hospitality in every dish.

Chef Michael Mata brings more than two decades of culinary leadership across resort properties, luxury hotels, re-branding, grand opening historical hotels, new restaurant concepts and high‐volume banquet operations. His philosophy centers on allowing the best quality ingredients to speak for themselves while being true to the cuisine and culture they represent. A San Antonio native, Chef Mata’s culinary journey began not in a classroom but in his family’s kitchen, where an early desire to replicate his grandmother’s and mother’s rice sparked a city wide exploration of food and technique. Known for unique dishes flavored by passion, ambition, and raw talent, he has taken all of what he’s learned and developed his own signature style of blending flavors and textures. He doesn’t focus only on the flavor of each dish, but also on the presentation, aroma, and emotions they awaken. He strives to personalize memorable dishes that will create interactive social experiences, so guests will remember their dining experience and the flavors “por vida”.