Oliver Ridgeway Named Executive Chef And F&BD at The Anasazi
A Rosewood Hotel
JULY 23, 2008. Rosewood Hotels & Resorts, the premier manager for ultra - luxury hotels and resorts, is pleased to announce the appointment of Oliver Ridgeway to Executive Chef and Food & Beverage Director for the internationally acclaimed Inn of the Anasazi, A Rosewood Hotel. Oliver will lead the culinary team at the award-winning Anasazi Restaurant, a rustically elegant Southwestern gem and one of New Mexico's most highly acclaimed culinary destinations.
For the past three years, Chef Ridgeway was part of the exceptional culinary team at The Carlyle, A Rosewood Hotel in New York where he worked as Executive Sous Chef under Chef James Sakatos. While at The Carlyle, he had the remarkable opportunity to cook at the James Beard House, assist with multiple fundraising galas and to host and collaborate with numerous guest chefs from around the world.
Chef Ridgeway's Contemporary American Cuisine celebrates an innovative approach to food focusing on seasonal ingredients, fish and the abundance of available local produce with European and Pan Asian influences. Oliver's style is exemplified by dishes such as Colorado Lamb with ancho crusted chop, shoulder confit, coco beans and baby tomatoes and Sea Bass with petit pan succotash, young corn, saffron pillows and harissa which brings out the magnificent flavor of the food while complimenting every element with natural ingredients. His menu at the Inn will change seasonally and features dishes that honor the newly redesigned Anasazi Restaurant's atmosphere and native d'ecor.
"As a long time Rosewood Chef, Oliver has a profound appreciation for Rosewood's renowned food & beverage program," said Marcie Lieberman, Managing Director of Inn of the Anasazi, A Rosewood Hotel. "Chef Ridgeway's attention to detail and culinary expertise is a wonderful addition to the Inn's award-winning restaurant and we are thrilled to have him lead the restaurant into a new era."
Chef Ridgeway received his formal education from the Crawley College of Technology and Hotel School in Sussex, England where he was classically trained in French cooking. Prior to his tenure at The Carlyle, Chef Ridgeway worked for several hotel restaurants in Great Britain including Le Meridien Hotel and Brighton Metropole Hotel. Taking his expertise to sea, Chef Ridgeway cooked for thousands of guests on one of the most iconic luxury liners, the Queen Elizabeth 2 before packing up his knives and moving to Australia to join the 2000 Olympic culinary team in Sodexho. The following year, Chef Ridgeway moved to the United States to continue his stint with the Olympic culinary team and become Assistant Sous Chef at Deer Valley Resort, Roche Harbour Resort and later returned to Deer Valley Resort to work his way up to Sous Chef. In 2002, Chef Ridgeway joined Rosewood Hotels & Resorts as Sous Chef at Jumby Bay, A Rosewood Resort in Antigua.
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