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.

Chef Brandon Stevens was appointed Sous Chef at The Ritz-Carlton, Cleveland in May of 2012. Most recently, Brandon served as the Executive Banquet Chef and Beach Club Chef of The Cloister at Sea Island, Georgia. Brandon also served as the Executive Chef of Tramici’s located on St. Simons Island in Georgia as well as Banquet Chef of The Sanctuary at Kiawah Island, South Carolina and Sous Chef at The Ritz-Carlton Resorts of Naples.

Brandon grew up in Amory, Mississippi, watching his grandfather cook in the kitchen of his grocery store. “I was always amazed by how easy he made it look as he cooked and entertained.” Brandon attended the University of Mississippi where he studied Banking and Financing. While at college, he began cooking in local restaurants and catering events. This is where he discovered his appetite for cooking. Brandon followed his passion to Johnson & Wales in Charleston, South Carolina and worked in restaurants throughout the city that specialized in low country cuisine.

After earning his degree in the Culinary Arts, Brandon began his career at The Ritz-Carlton, Naples and Naples Golf. The dedication and drive of the employees he experienced there is what brought him back to the The Ritz-Carlton Hotel Company as a member of the Cleveland team.

In Brandon’s spare time, he competes in world class BBQ competitions on the Three Time World Champion Myron Mixon’s, Jack’s Old South Team. He enjoys spending time with his wife Lindsey, a Cleveland native, and their son Brayden.