Sear Restaurant's Seasoned Culinary Team at the Atlanta Marriott Marquis

Native of Port Antonio, Jamaica, Chef Rohan Leach developed a passion for cooking on his grandparents' farm outside the city. His grandmother's use of fresh homegrown ingredients influenced his own desire to create delicious meals. After moving to the popular tourist destination of Ocho Rios for high school, he joined the town's vibrant culinary scene as an intern at a local resort where he developed his culinary skills.

Chef Leach decided to migrate to the United States in 1987 with a dream of becoming one of the best Executive Chefs of a large hotel chain in America. After working under Tom Valenti at the Café Greco restaurant in Manhattan, he went on to work under several world-renowned chefs, such as Terrance Brennan and Jean-Louis. At the young age of 24, Rohan became the Acting Executive Chef at The Hotel Westbury, Manhattan. Chef Leach would go on to hold positions in larger hotels, such as Executive Chef at the Grand Hyatt New York, Hyatt Regency Greenwich, and Stamford Hilton and Meeting Center Stamford. Ultimately, Chef Leach decided to take his culinary talents to Georgia, where he first joined Marriott International as Executive Chef at the Atlanta Renaissance Waverly Hotel.

Motivated to lead the culinary team of the largest hotel in Georgia, serving up to several thousand daily between our multiple onsite outlets & the conventions and events, Chef Leach joined our team in 2024. Chef Leach brings his passion for nourishing others with his farm-to-table approach alongside Jamaican & Manhattan influences to Sear Restaurant.

Growing up in Poughkeepsie, NY, Chef Akieme Evans was inspired by the moments shared with his mother in the kitchen. He found himself captivated by the launch of the Food Network in the early 1990s, with shows like "The Dessert Show" with Debbi Fields, "Taste" with David Rosengarten, and "How to Boil Water" with Emeril Lagasse. These shows inspired him to start working at the Culinary Institute of America in high school. This experience was pivotal for him, leading him to enroll in their Baking & Pastry Arts Program while continuing to work at the institute full time. After completing his externship at Foxwoods Resort and Casino and graduating from the CIA, Chef Evans was invited to join the Fellowship Program by the Dean of the Baking & Pastry Arts Program. As a Pastry Fellow, he also led instructional classes and managed back-of-house operations for their onsite bakery.

The Atlanta Marriott Marquis is incredibly grateful that in 2004 Chef Evans made the decision to take his culinary talents and passion for pastry to Georgia. After joining our team, he steadily rose through the ranks to lead our Pastry & Bakeshop. Over the last 20 years at the Atlanta Marriott Marquis, his dedication to honing his pastry craft and leadership skills has strongly influenced our culinary program, keeping a commitment to ensure that dessert is never an afterthought when creating a menu. Due to his loyalty and dedication to the Atlanta Marriott Marquis, Chef Evans has established himself as a vital leader of not only the Pastry/Bakeshop but of our entire hotel operation, leading to his most recent promotion of Executive Sous Chef. His innovative and imaginative desserts make dessert at Sear Restaurant as important as the entree. Be sure to always save room for dessert when dining in Sear Restaurant. 

Brian brings 18 years of leadership to our Food & Beverage team, ranging from General Manager of a Louisiana inspired breakfast restaurant, to senior leader at Rumis Restaurants, prior to joining Marriott International where he has held the Director of Restaurants role at four different properties. 
He brings a clear vision for all of outlets at the Atlanta Marriott Marquis, all rooted in back-to-the-basics warm hospitality & superior service. The inspiration behind Sear Restaurant and Bourbon Bar is to bring to life the bold spirit of Atlanta with the refined elegance of fire-kissed flavors. In designing the cocktail menu, Brian's priority is that each drink is crafted to reflect local ingredients with a modern twist. 
"Our aim at Sear is to capture the essence of sophistication in every glass, creating an experience that is both adventurous and elevated." - Brian Larson