Chef Michael Mandato comes to St. Louis from Fairmont Jasper Park Lodge in Jasper, Alberta Canada where he had been the executive chef since 2003.

Prior to  coming to The Ritz-Carlton, St. Louis, Chef Mandato has worked at a number of hotels and restaurants including The Fairmont Royal York Hotel, Le Royal Meridien King Edward Hotel, The Senator Restaurant, Chiado Restaurant, Le Cote Basque and The Layfayette Restaurant in the Suisse Drake Hotel. In May of 2005 he had the opportunity to serve the Queen of England and Duke of Edinburgh.

Chef Mandato brings a wealth of knowledge through his vast international experience and techniques creating flavorful delights such as classic American beef and fresh fish and seafood selections that have become the signature of the succulent cuisine at The Grill at The Ritz-Carlton, St. Louis.

Rhett Haynes begins his career as Sommelier with The Ritz-Carlton, St. Louis after an extensive internship at the Racquet Club in Ladue.

Prior to coming to The Ritz-Carlton, St. Louis, he served as the A la Carte Event Manager at L'Ecole Culinaire in 2005, earned a degree in Culinary Arts from L'Ecole Culinaire in 2006. Mr. Haynes also studied French cooking in Provence, France in July 2006.

Mr. Haynes joins the talented food and beverage team by utilizing his knowledge and fresh ideas when designing our future wine offerings. He is delighted to personally pair wines for our guests who wish to enhance their dining experience with the perfect selection.