Print THE RITZ-CARLTON, ATLANA WELCOMES NEW CHEF DE CUISINE

July 20, 2015 – The Ritz-Carlton, Atlanta is pleased to welcome new chef de cuisine, Joshua Fryer. Fryer joins the hotel from The Ritz-Carlton Lodge, Reynolds Plantation, where he most recently served as supervisor tournant of all on-property restaurants, including Gaby’s by the Lake, Georgia’s Bistro and Linger Longer Steakhouse. As chef de cuisine, Fryer will manage food preparation at the hotel’s iconic restaurant, Atlanta Grill, and its contemporary lobby bar, Lumen. He will work closely with the hotel’s executive chef Ramesh Kaduru, who joined The Ritz-Carlton, Atlanta team in March.


“Atlanta’s liveliness and southern hospitality make it an ideal city for anyone in the culinary industry,” Fryer said. “I’m thrilled to be joining another distinguished Ritz-Carlton hotel in Georgia and bringing my skill set from one renowned steakhouse to another.”


A Pennsylvania Culinary Institute graduate, Fryer holds a degree in Le Cordon Bleu Culinary Techniques and has more than six years of culinary and hospitality experience. During his five years at The Ritz-Carlton Lodge, Reynolds Plantation, Fryer earned multiple accolades, including “Five Star of the Fourth Quarter 2014” and “Five Star of the Year 2014.” He also created the menu for the Lake Oconee Food and Wine Festival After Party. Prior to working at The Lodge, Fryer served as chef de cuisine at PGA National Resort and Spa in Florida.

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