Joie de Vivre's Grange Adds Oliver Ridgeway as New Exec Chef

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

. October 25, 2011

October 24, 2011 - Chef Oliver Ridgeway was officially welcomed today as the new Executive Chef of Grange Restaurant & Bar, Sacramento's quintessential dining destination. Since opening its doors three years ago, Grange has helped elevate Sacramento's growing status as a true dining destination with its devotion to locally grown, artisanal, sustainable and seasonal food. Ridgeway will boost the momentum Grange has built by adding his own touches and refinements to the menu.

A classically trained chef with a passion for fresh, local ingredients, Ridgeway has worked in top kitchens across the world, most recently with Mobil four-star rated Anasazi Restaurant in Sante Fe. His experience also includes serving as executive sous chef at The Carlyle Restaurant in New York where he had the opportunity to cook at the James Beard House with Executive Chef James Sakatos.

“After running an extensive search and being bowled over the response - more than 100 qualified candidates from across the U.S. and internationally applied for this coveted position - we're pleased to have Chef Ridgeway joining us,” said Joie de Vivre Hotels Founder Chip Conley. “Chef Ridgeway will shepherd Grange in a way that stays true to its original concept and vision while bringing a fresh energy to the restaurant.”

Ridgeway's passion for discovering the best local ingredients and celebrating their natural flavors and freshness is discernable in his dishes. Drawn to Sacramento because of its unique position as an agricultural hub, Ridgeway sees the quality and selection of locally grown ingredients as one of the main reasons he was excited about the new position.

“Northern California and Sacramento in particular offer chefs access to some of the best ingredients in the world,” says Ridgeway. “Where else can you find the variety of produce, meats and seafood this close and accessible on a daily basis? This area is so incredibly rich in ingredients, providing wonderful inspiration for the menu.”

The success of Grange since its opening provides a solid foundation for Ridgeway to expand upon. He aims to refine and polish the menu, creating a rustic yet sophisticated seasonal menu featuring the local ingredients that Sacramento and Northern California have to offer. Sacramento's dining establishments have embraced and represented the farm-to-table movement extraordinarily, but Ridgeway envisions Grange transcending the movement and rising to the next level.

“My vision is to be farmer focused, to learn what I can from our local producers and to use that inspiration for the menu. This is almost a table-to-farm approach where the focus is on the relationships we create locally and how that collaboration builds a wonderful dish,” added Ridgeway.

Grange continues to provide an original and quality experience on both sides of the plate. From a warm, embracing atmosphere to top-notch service, Grange seeks to set the bar high for an experience warm enough to be an everyday dining choice, yet sophisticated enough to be the perfect backdrop for a special occasion.

Chef Ridgeway's experience also includes the Estate House and The Verandah restaurants at Jumby Bay in Antigua and the top Zagat-rated Seafood Restaurant in Deer Valley, Utah. He also worked under the legendary Chef Paul Prudhomme at K-Paul's Louisiana Kitchen.

About Grange Restaurant & Bar
Located adjacent to The Citizen Hotel in Sacramento's vibrant downtown core, Grange graces the corner of 10th and J streets within easy walking distance of the California State Capitol. The restaurant is devoted to serving the finest in regional, seasonal, and sustainable produce, meats and seafood. Seating for 153 is on two levels surrounded by glass; featuring a two-story 2,000 bottle wine tower and mezzanine access to Scandal, an intimate club setting overlooking The Citizen Hotel lobby. For more information, please visit www.grangesacramento.com or call 916-492-4450.