Chef Ryan Urig has been part of The Ritz-Carlton, Kapalua culinary team since 2003, when he was recruited from the Arizona Biltmore by Executive Chef John Zaner.  Chef Urig was elevated to sous chef at The Banyan Tree under Chef de Cuisine Antony Scholtmeyer and later Jojo Vasquez. He was quickly promoted to garde manger chef and spent six months during the hotel’s recent renovation in Portugal at The Ritz-Carlton, Penha Longha in charge of the fine dining restaurant, AssaMassa, with its blend of traditional Portuguese and international cuisine.

Chef Urig graduated from the Le Cordon Bleu facility in Scottsdale and attended the University of California, Santa Barbara.

As the new chef de cuisine at the Banyan Tree Restaurant, Chef Urig will feature world cuisine with Hawaiian influences, while being mindful of using locally-grown and organic products.