THE RITZ-CARLTON, PHOENIX

2401 East Camelback Road, Phoenix, Arizona 85016 USA
Phone:  +1 (602) 468-0700   •  Map & Directions
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bistro 24: Culinary Team

  Executive Chef Garry O’Connor
  Banquet Chef Matthew Ludwig
  Sous Chef Luke Anzano

Executive Chef Garry O’Connor




Originally from North Bay, Ontario, Executive Chef Garry O’Connor spent his early years working in his grandfather’s butcher shop and tending to the family’s country garden. His first real interaction with food involved catching, cleaning and cooking a bass fresh from the lake, which has inspired an enduring passion for fresh and locally sourced ingredients.

Chef O’Connor began his culinary training at the Marriott International Courtyard and continued his career with positions in private catering and with hotels such as Crown Beach Resort, Hideaway Resort and The Ritz-Carlton, Grand Cayman. He is a Certified Chef de Cuisine from the Culinary Institute of America and a Red Seal Journeyman Chef from the Northern Alberta Institute of Technology.

His deep reverence for natural, wholesome food is reflected in his culinary philosophy for The Ritz-Carlton, Phoenix, utilizing healthy, farm-to-table cuisine and allowing individual ingredients to shine. “I believe food made with care and the right intentions leaves indelible impressions on us all,” says Chef O’Connor.
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Banquet Chef Matthew Ludwig




A California native, Chef Matthew Ludwig was captivated by the culinary world at a very young age and knew he would one day have a career as a chef. He fine-tuned his culinary abilities and developed his own unique style while studying culinary arts at Le Cordon Bleu in Scottsdale, AZ.

After receiving much acclaim from several fine dining restaurants along the west coast, Chef Ludwig proudly joined The Ritz-Carlton, Phoenix as Sous Chef for signature restaurant bistro 24. His culinary philosophy and zeal reflect the growing trend of utilizing seasonal farm-to-table ingredients, working with neighboring farmers to seek out the finest local produce and ingredients. With a passion for taking familiar foods and elevating them to new levels, Chef Ludwig is always striving to prepare all aspects of a menu from scratch and ensuring a happy guest.
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Sous Chef Luke Anzano




Luke Anzano’s passion for creating meals that make memories comes from watching his father cook dinner every Sunday. Originally from Cincinnati, Luke grew up in a large Italian family where cooking was a time to celebrate food, family, and friends. He graduated from Miami University with a degree in Environmental Studies but he followed his true passion working for many renowned restaurants where he fine-tuned his abilities.

Before coming to Phoenix to join the Ritz-Carlton family, Luke worked at the famous Jean-Robert at Pigalls where he first started. He spent his college years developing his own unique style at Stella 12 Beach where he developed creative menus with the freshest foods from local farms. His latest tenure was at Quarter Barrel where his craft continued to flourish.

Luke loves cooking with fresh ingredients, exploring innovative techniques, and creating dishes with a regional and modern twist.
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7 till 7 Happy Hour
bistro 24 is serving up SEVEN delicious bar bites and five favorite drinks for SEVEN dollars (beers on tap - $5) every Tuesday through Friday from 4 p.m. to 7 p.m. Relax with friends and enjoy delicious American regional cuisine and signature drinks!