THE RITZ-CARLTON, ATLANTA

181 Peachtree Street, N.E., Atlanta, Georgia 30303 USA
Phone:  +1 (404) 659-0400   •  Map & Directions
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Atlanta Grill: Culinary Team

  Chef Ramesh Kaduru, Executive Chef
  Brian White, Sommelier
  Joshua Fryer, Chef de Cuisine

Chef Ramesh Kaduru, Executive Chef



Ramesh Kaduru
Born and raised in India, Kaduru holds a diploma in Hotel Management & Catering Technology, as well as a Bachelor of Science degree from S.V. University in India. He is trained in traditional French techniques and experienced in Indian cuisine, and in 2013 he successfully opened the first-ever Indian pop-up restaurant within a Ritz-Carlton hotel. Kaduru looks forward to relocating to the peach state from South Florida, exploring his new city and bringing French and Indian flair to the menu at The Ritz-Carlton, Atlanta. His native Indian background will also bring a new dimension to the hotel’s catering capabilities for weddings and other events.
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Brian White, Sommelier



Brian White
Atlanta-native Brian chooses the wines poured throughout the hotel, with special emphasis on the highly-awarded wine cellar in Atlanta Grill to assure superbly paired selections for the menus created by Chef Brian Jones. He is a creative and talented sommelier, as evidenced by the list of wines-by-the-glass he has curated for Lumen, the hotel's lobby bar, which brims with inspired choices. Mr. White developed an expertise and passion for wines over a career spanning 20 years in hospitality, including Maitre'd at the formal dining room at Atlanta's historic members-only Capital City Club. He continues to work toward certification by the Court of Master Sommeliers, and will sit for the Advanced Level exam in the near future.
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Joshua Fryer, Chef de Cuisine




Joshua Fryer brings an accomplished skill set to The Ritz-Carlton, Atlanta kitchens, boasting more than six years of experience in the culinary industry and five years’ tenure at The Ritz-Carlton Lodge, Reynolds Plantation.

Fryer most recently served as supervisor tournant at all on-property restaurants at The Ritz-Carlton Lodge, Reynolds Plantation, including Gaby’s by the Lake, Georgia’s Bistro and Linger Longer Steakhouse. Previously, he served as the property’s kitchen supervisor for over two years, and was credited with raising the food quality by three percentage points significantly raising the timeliness of service.

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.

As chef de cuisine, Fryer will manage food preparation at Atlanta Grill and Lumen, the hotel’s lobby bar and lounge.
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