Chef Myk Banas, a native of the Chicago area, began his culinary career in 1991. After completing his training at Joliet Junior College, he joined Marriott International in 1994 at Hickory Ridge Conference Center. Chef Banas became Executive Chef at multiple Marriott Hotels including Atlanta Marriott Century Center, Saint Louis Marriott Pavilion, Chicago Marriott O’Hare, and Chicago Marriott Downtown Magnificent Mile.
As the Director of Culinary Operations at Gaylord Opryland Resort and Convention Center, Chef Banas is currently responsible for leadership of the property’s 16 kitchens supporting nearly two dozen Food and Beverage venues plus 700,000 square feet of meeting and event space.