Garry O'Connor Named Executive Chef of The Ritz-Carlton, Phoenix

The Ritz-Carlton, Phoenix has named Garry O'Connor the executive chef of its acclaimed business hotel. The seasoned chef brings with him a culinary philosophy defined by his deep reverence for simple, yet infectiously delicious dishes using only natural, wholesome ingredients.

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Executive Chef Garry O'Connor of The Ritz-Carlton, Phoenix

I believe food made with care and the right intentions leaves indelible impressions on us all.

Phoenix, Arizona (PRWEB) October 18, 2013

The Ritz-Carlton, Phoenix has named Garry O’Connor the new executive chef of its AAA Four Diamond award-winning hotel. In his new role, Chef O’Connor will manage the operations of signature restaurant Bistro 24, The Club Bar, In-Room Dining and the property’s comprehensive banquet and catering offerings.

Chef O’Connor joins the acclaimed business hotel following six years as chef of Periwinkle at The Ritz-Carlton, Grand Cayman. He defines his culinary philosophy by his deep reverence for simple, yet infectiously delicious dishes using only natural, wholesome ingredients. “I believe food made with care and the right intentions leave indelible impressions on us all,” said Chef O’Connor. “Through my travels, I have found that the dishes that stay with you are the ones that let the ingredients speak.”

General Manager Grant Dipman praises the appointment of the new executive chef. “Garry is a talented chef and brings with him over 20 years of effective culinary leadership experience. I am confident that he will have a positive impact as he takes over the headship of our highly successful culinary operation.”

An Ontario native, Chef O’Connor spent his early years working in his grandfather’s butcher shop and tending to the family’s country garden. He attributes his passion for fresh, locally sourced food to an early memory of catching, cleaning and cooking a bass fresh from the lake near his childhood home. He began his culinary training at the Marriott International Courtyard and continued his career with positions in private catering and with hotels such as Crown Beach Resort, Hideaway Resort and The Ritz-Carlton, Grand Cayman. He is a Certified Chef de Cuisine from the Culinary Institute of America and a Red Seal Journeyman Chef from the Northern Alberta Institute of Technology.

For hotel reservations at The Ritz-Carlton, Phoenix please contact your travel professional, visit http://www.ritzcarlton.com/phoenix or call reservations toll free at 800-241-3333.


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