Sheraton Seattle's Catering and Events Team
From intimate weddings to large galas or fundraisers, meet the Sheraton Seattle's Catering and Events team who will bring your vision to life.
John W. Armstrong IV - Executive Chef
John W. Armstrong IV serves as executive chef at the Sheraton Seattle Hotel and also represents Starwood properties throughout the Northwest as a member of the North America Food & Beverage Council.
Chef Armstrong is proud to lead an exceptional team in planning and executing menus for various events at the hotel, including the 21st and 22nd years of the Gingerbread Village, benefitting the Juvenile Diabetes Research Foundation. He has received numerous awards and honors, including: March of Dimes' 2013 Lead Signature Chef, 2012 Food Cost Operational Excellence Award, and 2012 & 2013 Ecosure achievements. Chef Armstrong has also been instrumental in making contributions to Food Lifeline, a local hunger relief agency.
Previously, Chef Armstrong served as Executive Chef at Westin La Cantera, where he led the operation of multiple AAA Four Diamond restaurants spanning the La Cantera PGA Course and Arnold Palmer Course. Here, he opened the Arnold Palmer’s Course restaurant and successfully planned and executed eight years of the PGA Tour Texas Open.
Before joining Starwood, Chef Armstrong worked for Marriott Hotels & Resorts, during which he was named the youngest senior banquet chef in Marriott corporate history and was chosen to be on a specialized taskforce team that worked on high-profile events around the country. Prior to that, he was a contributing member of the five major restaurants at Lake Buena Vista Resort & Spa and was selected to work at the five star Arthur’s 27 restaurant.
Chef Armstrong was educated in Pittsburgh, Pennsylvania under Master Chef Dieter Kiessling and was awarded the President's Honors Awards for Achievement. His other accomplishments include contributing as a six sigma green belt, serving as an advisory board for member for the Le Cordon Bleu for more than a decade, and appearing in over 50 publications.
Most importantly, he has the love and support of his wife Sonia and his two beautiful children, John V and Elena, who are the reasons for all of his hard work.
Kellie Tweddle - Account Director, Catering
Kellie joined Starwood in 2004 bringing with her over 15 years of food & beverage operations and sales experience. In the last 10 years at the Sheraton Seattle Hotel she has grown her account list exponentially and prides herself in her client relationships, knowledge of different cultures and how to make events special and memorable. Kellie topped the charts in 2008, winning the coveted Starwood Catering Salesperson of the Year award.
Rebekah Ferry – Sales Specialist, Catering
Rebekah has five years of experience in event planning and catering. She joined the Starwood family in 2011 and has quickly become an adroit and impactful member of the catering sales team. Rebekah is a driven sales professional with a passion for weddings, doubling the volume of weddings booked at the Sheraton Seattle in less than one year. Recently married herself, she takes joy in connecting with her clients and understanding their event needs.
Outside of work, Rebekah is fond of travel, learning about other cultures, music, and is even taking ukulele lessons! She has travelled around Europe, Eastern Australia and hopes to visit South East Asia next. At home, she can often be found trying out new culinary and dining experiences. When the weather is cooperative, she enjoys camping, snowboarding and visiting national parks with her husband and their dog, Oscar.