by Allison Stalberg


Greensboro’s Embassy Suites is lucky to have two talented chefs Samantha Phillips and Brandon Maynard. Both Phillips and Maynard’s resumes stand out for their unforgettable work. Phillips, the executive sous chef, trained at Walt Disney World’s Resorts and Maynard worked at the Marriott Marquis at Times Square.

Now at Embassy Suites, they serve quality food to hundreds of people. All is made with fresh produce with no cookiecutter hotel food. Maynard, the hotel’s executive chef, said that an average day for them is 12 hours of work.

“Being in a hotel is like a huge extended family,” Phillips added. “We can go right up front and talk to our sales girls and they’ll come back and help us plate up food, they’ll wipe them up, garnish them for us. We can even get people from housekeeping to come help us out.”

The executive sous chefs are proud to have their titles before reaching age 30.

“I don’t think a lot of people realize this,” said Phillips. “You’re not a chef when you graduate culinary school and they give you that diploma. You can’t call yourself that. You have to be given that.”

Among their favorite things to make, Phillips says banana bread. Maynard’s is his own creation, sushi nachos.

The chefs have a lot of love for what they do.

“When you do something you love every day, you don’t work a day in your life,” Maynard said.

“I worked a long day yesterday and I got home and my feet hurt, my back hurt, I couldn’t even get out of my chair to go get something for myself to drink,” said Phillips. “I was like, ‘You know what? Doesn’t matter how bad I hurt. I’m proud of how I live. I’m proud that people were fed today, they enjoyed it, and they told us it was good. That’s what matters.”” !

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