The Ritz-Carlton, Cleveland is proud to announce the immediate addition of Truman Jones as the hotel’s new executive sous chef leading the property’s culinary teams that serve banquet functions, MUSE restaurant, in-room dining and Lobby Lounge on 6.

Chef Jones’ passion for cooking was present at an early age, but it was not until he made the decision to attend the Baltimore International Culinary College in 1993 that he began honing his culinary career. From the outset he was determined to understand and master each role in a kitchen, and he did so by choosing to work with those chefs from whose talent and leadership he was certain he could grow.

Several Mobil Five Star and AAA Five Diamond rated restaurants have benefited from Chef Jones’ gifted hands and leadership. His beginnings were in his childhood hometown of Montgomery, Alabama, but his culinary aspirations have led him to travel and work extensively both throughout the United States and abroad. Among his previous positions, Jones has worked as the executive sous chef at Campton Place Hotel in San Francisco and Cascadia Restaurant in Seattle, as the chef de cuisine at The Dining Room at Salish Lodge and Spa, Washington, and as the chef de partie in the famed kitchens of restaurants like Lespinasse, Seeger’s and Mas de la Bertrand in Provence, France.

Chef Jones’ culinary history also includes previous posts at other properties within the varied and vibrant Ritz-Carlton Hotel Company. As chef de partie of The Restaurant at The Ritz-Carlton, Atlanta, chef de cuisine and restaurant executive chef of Medici Café and Terrace at The Ritz-Carlton, Lake Las Vegas and most recently as the executive sous chef at Restaurant Gordon Ramsay at The Ritz-Carlton, Powerscourt, Jones has a record of developing creativity through empowerment and providing the confident leadership that has helped create and sustain award-winning culinary teams.

The Ritz-Carlton, Cleveland proudly announces the addition of Timothy Maxin as the Chef de Cuisine who is behind the creative new menus in MUSE .

Chef Maxin has long understood that having a grasp of every facet of restaurant operations is an essential quality for a successful chef. Following this belief and working his way up through restaurants has led him to where he is today, and he brings an understanding of the value of the team effort into the kitchen at MUSE. Maxin received his formal culinary education at The Pennsylvania Culinary Institute, and was then accepted into an externship program at The Ritz-Carlton, Amelia Island. The four-month experience turned into two additional years of training at the property when Maxin accepted a full-time position in The Grill Room kitchen.

Originally from Canton, Ohio, Maxin returned to the area to be near his family at the end of 2004 after his first experience with The Ritz-Carlton Hotel Company. Over the years Maxin has worked in various positions at several casual and fine dining restaurants in the Canton and Cleveland areas, including the Schwebel Garden Room in Kent and the Canton Club in Canton where he was the Executive Sous Chef. Recently, he served as the Executive Chef at Little Chicago Bistro in Canton.

With a light American style cooking style and a passion for the combination of natural, seasonal flavors, Maxin’s cooking philosophy is simplicity cooked to perfection. In creating the menus in MUSE, Chef Maxin has put the flavors first, allowing them to speak for themselves and the success of the meal.