Ritz-Carlton, Phoenix Welcomes New Executive Chef Stephen Toevs

• 
  SAVE
• 
  SHARE
• 
  TEXT SIZE
• 
  PRINT
• 
  COMMENT
• 
  PDF

. June 23, 2011

June 22, 2011 - Inspired by his Portuguese roots, new Executive Chef Stephen Toevs at The Ritz-Carlton, Phoenix has a passion for creating meals that make memories. With each and every culinary creation, Toevs strives for the individual flavors and aromas that harmonize together to bring to life a dining experience guests will never forget.

Chef Toevs has been with the Marriott family for over eight years, graduating from the Culinary Institute of America; Hyde Park, New York in 2003. As Executive Sous Chef, he began his culinary career at The Woodlands Waterway Marriott in Texas cooking his way through the Atlanta Marriott Marquis and the JW Marriott Desert Ridge. The Ritz-Carlton, Phoenix is now proud to welcome him as their new Executive Chef.

As part of The Ritz-Carlton, Phoenix family, Toevs is devoted to invigorating bistro 24's menu with dishes that are reminiscent to meals his mother prepared for him as a child. One of his fondest memories is of eating Capellini Pasta with White Clam Sauce, freshly prepared with littleneck clams from Narragansett Bay. Chef Toevs, along with his father and his grandfather, would shell fish all day off the Coast of Rhode Island for the fresh seafood used in this meal.

From cooking in the Southern United States, Chef Toevs added BBQ to his culinary repertoire. The first time he bit into a smoked beef brisket sandwich he says: “I remember the beef was sliced thin on white bread with pickles and mustard; it was the first BBQ meal I had ever eaten and it created an instant love affair with BBQ that has lasted to this day.”

Chef Toevs has built a platform of strong goals for The Ritz-Carlton, Phoenix's Food and Beverage department, starting with bistro 24 and the hotel's banquet menus. He plans to enliven bistro 24 with his innovative approach to New American Regional Cuisine . His meals will include a collection of elements from different regions of the United States that are not typically prepared together, rather than only southwest-focused dishes.

Focused around current dining trends and expectations, Chef Toevs plans to prepare a new selection of banquet menus for Social Events held at The Ritz-Carlton, Phoenix. His vision includes morning and afternoon meeting breaks that will surprise and delight guests, buffet presentations that will wow, and aromas that will draw you in. These menus will cater to clientele with a modern yet traditional feel and provide options for any budget.

Chef Toevs wants his food to contribute to the guest experience as something that they will always remember. His inspiration for cooking new dishes reminds him every day of why he became a chef. “There are aromas of dishes that bring you back to a single place and time, and that's what I do with my food” says Chef Toevs, “whether what you order from my menu takes you back to somewhere special or this is the beginning of a new memory, it is all about creating an experience.”

Enjoy Chef Toevs culinary delights at bistro 24. For more information about The Ritz-Carlton, Phoenix, please visit www.ritzcarlton.com/phoenix or call (602) 468-0700.