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Washington Marriott Wardman Park

Food & Beverage

All of us at Washington Marriott Wardman Park are committed to making your D.C. event truly shine, and our catering services are no exception. Prior to your gathering, your conference organizers will guide you through our menu options, and our food and beverage team will ensure that everything is catered to perfection in your chosen event space.

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Your Perfect Team

The expert culinary and catering professionals at Washington Marriott Wardman Park are ready to lend their years of experience to your next function in Woodley Park. From hearty plated breakfasts and locally sourced lunches to elegant receptions and dinner buffets, your catered event event menu (PDF) will be just as memorable to your guests as the meeting itself.

Event Menus (PDF)

Abdellah A. Aguenaou - Executive Chef

Chef Abdellah literally grew up in the restaurant industry. His career started at an early age in the city of Rabat in Morocco, his hometown, where young Abdellah worked with his father in the family's restaurant, Rotisserie Couscous. At the restaurant, Abdellah learned the importance of utilizing only fresh organic ingredients and local spices--which were ground daily.

At the age of 18 he moved to the city of Besancon, France to attend college. He was introduced to the basics of "La Cuisine Française" while apprenticing at various dining establishments around the Jura region.

After few years of French culinary romance, he moved to New York State where he attended the Culinary Institute of America and graduated with high honor. While studying at the CIA, Abdellah often staged at many well known restaurants in New York City such as L'espinasse, and working side by side with many acclaimed Chefs. Abdellah continued his culinary journey by traveling to Scottsdale Arizona in the Summer of 1995, where he worked as a line cook under with Chef Alessandro Stratta at the five-star Mary Elaine restaurant in the Phoenician Resort.

He ventured next in the Spring of 1998 to San Antonio's Marriott River Center Hotel where he worked as a sous chef at the JW restaurant and as a specialty chef at the Cactus Flower restaurant. He then moved on to Washington DC in the Summer of 1999 where he worked at the Marriott Wardman Park as senior banquet chef serving as many as 3,000 guests at one dinner sitting. During his tenure at Wardman Park, he also received the 2001 Mid Atlantic Region Outstanding Chef Award.

In the fall of 2004 he was named opening executive chef of the Bethesda North Marriott Hotel and Conference Center where he received the prestigious Marriott Award of Culinary Excellence for his achievements.

In fall of 2008, Chef Abdellah was named executive chef of the prestigious Renaissance Mayflower Hotel where he presides over events and banquets for celebrities, heads of state and oversees the storied Café Promenade. As he learned in his earliest years in the kitchen, Chef Abdellah still believes in the importance of simplicity and cooking with great products allowing food to be uncomplicated and full of their natural flavor and goodness.

In the January of 2011 he was named the executive chef of the Marriott Wardman Park Hotel.

Dining at Wardman Park

Stone's Throw Restaurant and Bar

Contemporary and classic American food prepared with farm fresh, local ingredients in a relaxed space. Private Dining Rooms available.

Harry's Pub

Featuring a traditional Old English pub menu with a modern, American twist. Enjoy sandwiches, soup, salads and microbrews.

Woodley Park Pantry

Artisanal items from local purveyors and chef-crafted meals; featuring Illy's Coffee - ideal for guests on the go in D.C.

Lobby Bar

Meet a friend or colleague, or take time out just for yourself to relax over a cocktail.

Fresh Bites

A fresh take on in-room dining. Forget carts and trays - we package handmade food to enjoy in your room or to take with you.


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