Chef David Serus began his culinary career at the young age of 14 when he decided to end traditional school studies, and study his true passion in life … food.
Spending vacations with his uncle at his bakery in a small town in France, Chef David remembers waking up in the middle of the night to the smell of fresh bread and pastries coming out of the oven.

Chef David spent the first two years of his studies at a private catering school in Brittany where he learned about different food products and techniques. He continued to study food over the following four years, during which time he earned a degree in Hotel and Restaurant Management.

Following culinary school, Chef David held a series of externships in varying locales around the South of France. After working at Villa St. Elme, a two-star Michelin rated restaurant in Belgium, David decided to move to London where he garnered a position as a cook with the Fours Seasons Company, and made his way up to Chef de Partie. It was at this point that David really came to understand the life of a chef, and he fell in love. From working long hours, to holidays and weekends, Chef David enjoyed every minute of his time in the kitchen.

After three years with the Four Seasons, Chef David received the opportunity to go and work as a Sous-Chef for Jean-Christophe Novelli, a Michelin Star restaurant, and was quickly promoted to Head Chef. Striving for a bigger dream, and the opportunity to further hone his skills as a Chef, David returned to the Four Seasons in West Palm Beach, Florida, as a Sous-Chef in a 5 star Dining Room, The Restaurant. It was there that he learned new styles of cooking, culture and food habits.

After three years as Sous Chef at The Restaurant, Chef David joined the Ritz-Carlton, Half Moon Bay where he served as Sous-Chef at the award-winning restaurant, Navio.

Yearning to develop his own style of cooking, David transferred to The Ritz-Carlton, Sarasota where he took a position as Chef de Cuisine.

In November 2004, David was appointed Executive Sous- Chef of the newly opened restaurant, Assamassa, at The Ritz-Carlton, Penha Longa, Portugal. Calling it “Tradition and Discovery,” the concept of Assamassa was based on simple, classic dishes, using traditional Portuguese flavours combined with an innovative twist to create a new look on the plate.

From Portugal, Chef David returned to The Ritz-Carlton, Half Moon Bay, where he served as Executive Sous-Chef of the hotel for two years.

Recently appointed Executive Chef of The Ritz-Carlton, Washington, D.C., Chef David is using his extensive culinary expertise and passion for simple, yet flavourful dishes to revamp the existing menu and continue to surprise and delight the palates of his guests.

Anything you can see or imagine I can make in chocolate!”

Chef Jérôme Girardot, French pastry chef at The Ritz-Carlton, Washington, D.C. began making pastry at the age of 14. His passion for chocolate took over and the popular decadence has been his favorite method of creativity ever since. Why? “Because,” he says “anything you can see or imagine I can create in chocolate.”

Chef Girardot was born in northeastern France and began his culinary career there at an early age. He honed his pastry skills and began to specialize in chocolate while working and training in Aix-en-Provence in southern France. His artistry took him to St. Thomas where he spent two years as first cook and assistant pastry chef at The Ritz-Carlton, St. Thomas. Promoted to pastry chef, he relocated to The Ritz-Carlton, Pentagon City. In 2003, Chef Jérôme Girardot became pastry chef at The Ritz-Carlton, Washington, D.C.

In addition to desserts after a meal, guests and local residents may enjoy chef Girardot’s chocolate confections during the annual Chocolate Decadence Buffet held in the Lobby Lounge throughout February and March. The popular event features more than forty different types of chocolate creations in dark, milk and white flavors, plus tempting chocolate beverages both hot and cold.

In the spring, an assortment of 50-inch tall, chocolate Easter eggs are no problem for chef Girardot to sculpt and decorate for the hotel lobby and dining rooms. The Christmas holidays also bear his chocolate signature with the traditional French Bûche de Noel in a variety of flavors, chocolate Christmas trees and Washington monuments cast in cocoa.

Chef Georg Hoehn, a native of Germany, began his culinary career at the age of 14, inspired by what he saw in the kitchens of his mother and grandmother. He 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/Main, Germany.

After completing his apprenticeship and working at Schildkroete, another fine-dining restaurant, Chef Hoehn expanded his culinary knowledge at Brueckenkeller, a Michelin Two-Star restaurant in Frankfurt, under the direction of Chef Hans Hass.

Expanding his career, Chef Hoehn traveled throughout Europe, North Africa and the Bahamas to learn different concepts, trends and ingredients.

In February 1999, Chef Hoehn moved to the United States for the opportunity to join The Ritz-Carlton, Naples. While there, he worked as a Butcher, assistant Garde manger chef and fine-tuned his talents at The Grill restaurant as Hotel Saucier. Chef Hoehn then joined The Ritz-Carlton Lodge, Reynolds Plantation in August 2003 as Chef Tournant, then also served as Garde manger Chef before assuming the position of Banquet Chef. In September 2006, Chef Hoehn moved to New York to join the culinary team of The Ritz-Carlton New York, Central Park as Executive Sous Chef and still enjoys traveling to expand his knowledge.