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fyve Restaurant Lounge: Culinary Team

  Jose Fernandez, Executive Chef

Jose Fernandez, Executive Chef

Stemming from a passion for cooking that developed at an early age, the professional path of Chef Jose Fernandez has led him to his present role as Executive Chef for The Ritz-Carlton, Pentagon City. He is responsible for the overall Culinary operations.

Prior to joining the Pentagon City team, Chef Fernandez worked in the role of Executive Sous Chef at The Ritz Carlton, Dove Mountain in Tucson, Arizona where he was part of the opening team back in 2009.
Chef Fernandez has 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.

In 2002 he joined The Ritz-Carlton New York, Battery Park culinary team 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 Restaurant at the hotel and Banquet Chef in 2007, where he continued refining his creativity and eye for detail by preparing culinary masterpieces daily for guests.

His philosophy toward cooking is actually very simple and humble, “I always remember the smell of my family’s kitchens. The simple and powerful smell of fresh ingredients was inspiring”.
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