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MUSE: Culinary Team

  Executive Chef Richard Sören Arnoldi

Executive Chef Richard Sören Arnoldi

After having been part of the leadership in several acclaimed kitchens, Chef Arnoldi proudly stepped into the executive chef role at The Ritz-Carlton, Cleveland in late 2009. Chef Arnoldi has been a passionate member of The Ritz-Carlton and JW Marriott culinary teams since 1996, embracing the philosophy that “it really is all about the food.” Most recently the executive chef at The Grosvenor House in London, Chef Arnoldi also served as the executive chef at The Ritz-Carlton, Washington, D.C. and the executive sous chef at The Ritz-Carlton Orlando, Grande Lakes and The Ritz-Carlton, Amelia Island.

A Philadelphian with a Danish father and an Austrian mother, Chef Arnoldi has culinary expression woven into his DNA. He has dedicated his professional life to the study of food, and his quest for knowledge first began when he was working in his family’s three restaurants. There he studied under Danish Master Chefs, his father and grandfather, formally beginning his apprenticeship at age 13. In 1995 he was awarded a Bachelor of Science in Culinary Arts from Johnson & Wales University in Providence Rhode Island.

After culinary school, Chef Arnoldi took his culinary skills to the United States Marine Corps where, over the course of six years, he advanced his knowledge of international cuisine by volunteering to work for restaurants across the world and trying his hand at Latin, Asian and Mediterranean inspired influences. Holding the belief that one of the key roles of food is making people happy, Chef Arnoldi’s culinary pursuits are designed to support that belief. He said of cooking, “My goal is not only to create meals that people will sit down and enjoy, but also ones that encourage them to explore their culinary palates and that make them feel whole.” As he continues his career, Chef Arnoldi’s goal is never to lose the drive to improve. He intends to follow his father’s advice of “the day you stop learning is the day you should leave the kitchen.”

Chef Arnoldi’s love of cooking began with his family and that is where it remains. He still enjoys making meals for his family, including his son and daughter.
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