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
  Sous Chef Matthew Ludwig
  Banquet Chef Jeff Pilditch

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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Sous 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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Banquet Chef Jeff Pilditch




After recognition for his passion and outstanding food in a summer job, Chef Jeff Pilditch realized his true calling was in the culinary world and enrolled at Secchia Institute for Culinary Education (SICE). With experience in fine dining, country clubs, martini bars and the only AAA Five-Diamond restaurant in Michigan, Chef Pilditch is well versed in the culinary arts.

Since joining The Ritz-Carlton, Phoenix in 2005, Chef Pilditch has been influenced by the cultural diversity of the hotel. “You have the ability to meet and work with people from all around the world. I’ve learned many cooking techniques and flavor combinations from my co-workers,” he says. His vision for The Ritz-Carlton, Phoenix is to continue to innovate and evolve as a chef while providing a unique experience for his guests.
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Summer Closings
bistro 24 will be closed for dinner from July 1 to July 5. Through the remainder of July, bistro 24 will be closed for dinner every Sunday, Monday and Tuesday. Join us for breakfast and lunch seven days a week, and for dinner Wednesday through Saturday.
5-4-5 Happy Hour
bistro 24 is serving up FIVE delicious bar bites and FIVE favorite drinks for FIVE dollars every Tuesday through Friday from 4 p.m. to 7 p.m. Relax with friends and enjoy delicious American regional cuisine and signature drinks.