Chef David Serus began his culinary career at the young age of 14 when he decided to end traditional school studies, and study his true passion in life … food. Spending vacations with his uncle at his bakery in a small town in France, Chef David remembers waking up in the middle of the night to the smell of fresh bread and pastries coming out of the oven.

Chef David spent the first two years of his studies at a private catering school in Brittany where he learned about different food products and techniques. He continued to study food over the following four years, during which time he earned a degree in Hotel and Restaurant Management.

Following culinary school, Chef David held a series of externships in varying locales around the South of France. After working at Villa St. Elme, a two-star Michelin rated restaurant in Belgium, David decided to move to London where he garnered a position as a cook with the Fours Seasons Company, and made his way up to Chef de Partie. It was at this point that David really came to understand the life of a chef, and he fell in love. From working long hours, to holidays and weekends, Chef David enjoyed every minute of his time in the kitchen.

After three years with the Four Seasons, Chef David received the opportunity to go and work as a Sous-Chef for Jean-Christophe Novelli, a Michelin Star restaurant, and was quickly promoted to Head Chef. Striving for a bigger dream, and the opportunity to further hone his skills as a Chef, David returned to the Four Seasons in West Palm Beach, Florida, as a Sous-Chef in a 5 star dining room, The Restaurant. It was there that he learned new styles of cooking, culture and food habits.

After three years as Sous Chef at The Restaurant, Chef David joined the Ritz-Carlton, Half Moon Bay where he served as Sous-Chef at the award-winning restaurant, Navio.

Yearning to develop his own style of cooking, David transferred to The Ritz-Carlton, Sarasota where he took a position as Chef de Cuisine.

In November 2004, David was appointed Executive Sous- Chef of the newly opened restaurant, Assamassa, at The Ritz-Carlton, Penha Longa, Portugal. Calling it “Tradition and Discovery,” the concept of Assamassa was based on simple, classic dishes, using traditional Portuguese flavors combined with an innovative twist to create a new look on the plate.

From Portugal, Chef David returned to The Ritz-Carlton, Half Moon Bay, where he served as Executive Sous-Chef of the hotel for two years.

After leaving The Ritz-Carlton, Half Moon Bay, Chef David accepted the position of Executive Chef of The Ritz-Carlton, Washington, D.C.,
Most recently, Chef David has moved to The Ritz-Carlton, Dove Mountain, and is using his extensive culinary expertise and passion for simple, yet flavorful dishes to revamp the existing menu and continue to surprise and delight the palates of his guests.

Stemming from a passion for cooking that developed at an early age and influenced by his mother and grandmother, the professional path of Chef Jose Fernandez has led him to his present role as Executive Sous Chef for The Ritz-Carlton, Dove Mountain. He assists in the overall Culinary operations, including quality and consistency with a focus on the banqueting aspect at the resort.

Chef Fernandez joined the property in November of 2009 as part of the establishing pre-opening culinary team, as Chef de Banquets. His dedication to his craft is a direct result of his personal commitment to Banquet food quality and team work. One of his primary motivations to relocate to Tucson, Arizona was to have the opportunity to work with Executive Chef Clayton van Hooijdonk.

Prior to joining the Dove Mountain team, Chef Fernandez worked in the role of Chef of Banquets at The Ritz-Carlton New York, Battery Park. He joined that culinary team in 2002 as their Garde Manger Chef under the direction of Maitre Cuisinier de France Jacques Sorci. He soon earned the distinction of Chef de Cuisine in October 2004 for 2 West at the hotel, where he continued refining his creativity and eye for detail by preparing culinary masterpieces daily for guests.

At the age of 35, Chef Fernandez already has more than 19 years of prestigious experience, and a degree from The Culinary School of Barcelona, Spain. His professional career began at the tender age of 16 as a Commis de Cuisine and Chef de Partie in smaller, Michelin-rated restaurants in Barcelona, Spain. including El Reco de Can Fabes under Chef Santi Santamaria.

Chef Fernandez originally joined The Ritz-Carlton Hotel Company in 1997 at the Hotel Arts Barcelona in Spain where he spent three years working his magic in the culinary department. He was inspired to bring his experience to the United States to work at The Ritz-Carlton, Laguna Niguel in California. At Laguna Niguel, his skills soared to the next level at this five-diamond and five-star dining room.

His philosophy toward cooking is actually very humble, “I always remember the smell of my family’s kitchens, the simple and powerful smell of the food was inspiring. Every time I create a dish, I think it has my grandmother’s simplicity and soul,” says Chef Fernandez.