Born in Bad Homburg, Germany, Chef Georg Hoehn began his culinary career at the age of 14 after years of watching his mother and grandmother in the kitchen. Inspired by his grandmother’s stories working as a chef in the restaurant of the local brewery, Chef Hoehn left home to pursue his culinary dreams.

Chef Hoehn was first introduced to the world of fine-dining while working in a friend’s restaurant as a dishwasher and prep cook during school. After completing school, he began a three year apprenticeship at a family-owned hotel, Park Hotel Waldlust, outside Frankfurt, Germany.

Following his apprenticeship, Chef Hoehn worked at Schildkroete, another fine-dining restaurant, and then at Brueckenkeller, a Michelin two-star restaurant in Frankfurt, where he further expanded his culinary knowledge under the direction of Chef Hans Hass.

Chef Hoehn moved to the United States for an opportunity to join The Ritz-Carlton Hotel Company in 1999. He began his Ritz-Carlton career at The Ritz-Carlton, Naples where he served as Chef de Partie. He continued to serve in progressively challenging positions in all areas of the kitchen at The Ritz-Carlton Hotels in Naples, Reynolds Plantation, and finally New York, Central Park, where he was executive Sous Chef of the hotel and oversaw the opening of BLT Market.

Chef Hoehn served as Executive Sous Chef for The Ritz-Carlton, Washington, D.C., where he was responsible for all daily culinary operations for the hotel.

Currently, Chef Hoehn is Executive Chef at The Ritz-Carlton, Pentagon City.

Chef Hoehn lives in Virginia with his wife and daughter. He enjoys heavily involved cooking for friends and family and taking motorcycle rides.

As the newest addition to the array of talented Chefs in the capital region and an exciting new talent, Chef de Cuisine, Frederic Chartier is ready to make his mark on The Ritz-Carlton Pentagon City’s fyve restaurant lounge.

Chef Chartier comes to The Ritz-Carlton, Pentagon City all the way from Channay Sur Lathan, a small village in France where he grew up. Inspired by his mother and grandmother’s cooking, he began his apprenticeship at the young age of 15 in a restaurant in Semblancay, France called La Mere Hamard. He then received his Bachelor’s Degree in Culinary and from here, his career started to take off. He then had the opportunity to work alongside some of Europe’s best chefs at Georges V, The Four Seasons Hotel in Paris and Le Fitz Roy, a Relais-Chateaux Five Star Hotel in Val Thorens.

In December 2005, he was given the opportunity to join the Ritz-Carlton Hotel Company by opening Chef Eric Ripert’s restaurant “Blue” at The Ritz-Carlton, Grand Cayman. Here he worked as the Chef de Partie under the instruction of Chef Richard Brower. As Chef de Partier he was able to master the art of sauces. After doing so for a little over a year, Chef Cartier was promoted to Sous Chef at The Ritz-Carlton, Sarasota where he worked with Gregory Howe, the Chef de Cuisine. Together they focused on the use of organic ingredients to create beautiful blends of American and French fusion dishes and flavors. Their restaurant was recognized with top scores by Zagat surveys and also received much praise from guests and media.

After almost three years at this property, Chef Chartier decided to advance his career by accepting the Chef de Cuisine at The Ritz-Carlton, Pentagon City in April 2010. By accepting this position, he hopes to attract a younger and more adventurous crowd with his exciting and unique culinary flavors while also adding a French flair. Nonetheless, his main focus continues to be to always create well executed dishes.

Executive Pastry Chef David Collier joins The Ritz-Carlton, Pentagon City from The Rosewood Mansion on Turtle Creek.

In 2000, David was with The Ritz-Carlton, Tysons Corner training under National Champion Pastry Team Captain, Laurent Lhullier. He then became Pastry Chef at Restaurant 7 in 2002. From there he accepted the Pastry Chef position at Kinkead’s Colvin Run Tavern in 2003. David quickly moved up to Corporate Pastry Chef for Kinkead’s until his relocation in 2007 to Dallas, Texas, where he joined The Rosewood Mansion on Turtle Creek in the position of Executive Pastry Chef. He was an integral part of the culinary team during the relaunch of the iconic restaurant & oversaw the pastry program of the only 5 star luxury hotel in Texas.

David also has been semifinalist for James Beard National Pastry Chef of the Year in 2009. He enjoys working with chocolate and is excited to be back in Virginia with his family.