Executive Chef

 

As Executive Chef, Justin Fields oversees all culinary operations for the hotel, including the property’s signature restaurant, ELWAY’S Downtown. Fields has been an integral part of the hotel’s culinary success for over three years; he was part of the pre-opening lineup as Executive Sous Chef. Justin is recognized by executive leadership for inspiring his team with his passion and vision. He actively seeks new and innovative ways to elevate the food and beverage experience for the guests of the hotel, in addition to citizens of the local community. Since arriving in Denver, Justin has been able to establish the property as a culinary destination and the premiere location for catering events in the Mile-High City.

Prior to his tenure at The Ritz-Carlton, Denver, Justin worked at two Ritz-Carlton resorts – first in Amelia Island, Florida followed by Half Moon Bay, California. Chef Justin began his career with Ritz-Carlton as a line cook in 2002 and has quickly risen through all levels of management to his current position. Before joining Ritz-Carlton, Fields held several positions in the Florida Keys, Atlanta, Leeds (U.K) and served as Executive Sous Chef under esteemed Chef Hubert Keller at his Las Vegas outpost of Fleur De Lys. Originally from the Atlanta area, Chef Justin earned a degree in Culinary Arts from the School of Culinary Arts in Atlanta, Georgia. When Justin is not in the kitchen, he enjoys spending time with his girlfriend, also a chef, sampling the local dining scene and lists music, playing guitar and college football as equal passions to his love of food.

Pastry Chef

 

Leslie Ann Viets, a California native, joined the culinary team at The Ritz-Carlton Denver, as Pastry Chef during pre-opening of the hotel in October 2007.

A 1992 Graduate of the New England Culinary Institute, she originally studied art and sculpting with her grandfather, (one of the original seven animators for Walt Disney), eventually making the decision to combine her love of art and food into one. Viets first began her culinary career in the savory food arena; however, under the guidance of renowned Pastry Chef Jim Dodge, she soon switched over to the sweet side of the kitchen. Choosing to work with distinguished pastry chefs such as Karen Barker of Magnolia Grill, Rick Katz of Biba, and San Francisco confectioner, Michael Rechiutti, Viets was given the opportunity to refine her skills for creating pastry, desserts, breads and confections.

Prior to her arrival at The Ritz-Carlton, Denver, Viets spent 8 years as Pastry Chef at Mobile 5-star rated Twin Farms in Barnard Vermont, followed by Executive Pastry Chef at Pebble Beach Resorts. It was during this tenure that she established her own style and standard by incorporating her first love of savory into desserts.

In 1993 she was asked to create marzipan figurines for President-elect Bill Clintons inaugural cake, and in 2001 was awarded Best Pastry Chef New England Region by the American Institute of Wine and Food.

Viets resides in Denver with her room mate Mimi, her adopted cat.