Chef Kennardo Holder, Executive Sous Chef
Chef Kennardo Holder began his career in 2000 at The Ritz-Carlton Rose Hall Golf & Spa in Jamaica as Chef De Partie for four years. A veteran of Ritz-Carlton hotels, Chef Holder worked for three years at The Ritz-Carlton Bahrain Hotel as a Sous Chef, two years at The Abaco Club, a Ritz-Carlton managed club in The Bahamas as Chef De Cuisine, and two years at The Ritz-Carlton Bahrain Hotel as Executive Sous Chef. Holder is a member of the American Culinary Federation, the Bahrain Red Crescent and the Chef Congress of America. He received Middle East Magazine’s “True Human Asset” award in 2005. He received a Bachelor’s Degree in Hospitality Management from the University of Phoenix and a diploma in Food and Beverage Management from the American Hotel Lodging & Educational Institute. With his many years of experience and his unparalleled talent, he is sure to bring only the finest cuisine and beautifully executed culinary masterpieces to The Ritz-Carlton, Westchester.
Chef Greg Smith, Sous Chef
Sous Chef, Greg Smith brings more than 10 years experience to The Ritz-Carlton, Westchester culinary team. With dedication, hard work and creativity, Greg oversees all culinary operations for the hotel including, In Room-Dining, The Lounge and Banquet events. Greg received his Culinary Arts degree in 2003 from The Art Institute of Los Angeles where he went on to begin his work in the culinary field at both the Four Seasons Hotel and the Peninsula Hotel in Beverly Hills, California. He also shared his talents at BLT Steak restaurant in Westchester, NY and at The Ritz-Carlton, Puerto Rico. Now at The Ritz-Carlton, Westchester his creativity and true talent allows for beautifully executed and incredibly delicious culinary creations.