meet the team
Sterling Jackson, Lead Mixologist
Sterling Jackson has been lead mixologist at the award-wining Avery Bar at The Ritz-Carlton, Boston since its debut in 2011. In this role, she creates and executes the lounge's craft cocktail program which changes seasonally and is often influenced daily by Jackson's stream of steady regulars.
Jackson approaches cocktail making with the creative and scientific precision of a pastry chef since she previously served as pastry supervisor for The Ritz-Carlton Hotel Company. She was pastry supervisor at both The Ritz-Carlton, Boston and The Ritz-Carlton, Coconut Grove in Florida for more than seven years collectively. She also served as pastry chef at the Salish Lodge and Spa in Snoqualmie, Washington. In her roles as pastry chef and supervisor, Jackson's creative vision spearheaded cakes, pastries and chocolate sculptures that were both impactful and delicious. She also liaisoned with local farmers to source the freshest ingredients possible.
She maintains this same commitment to source and utilize local products and spirits for the cocktails she creates in Avery Bar all while crafting beverages that impress even the most discerning social drinker. Under her direction, Avery Bar has been named "Boston's Best Hotel Bar" by Boston Magazine and is an ongoing winner in local spirits and beverage competitions.
CHEF ROBERT BRUCE, EXECUTIVE CHEF
Chef Robert will oversee all of the hotel’s food and beverage programming including menu creation and execution for some of Boston’s most high-profile events, galas and weddings hosted at The Ritz-Carlton, Boston. He’ll also create and implement seasonal menus favoring local farmers and growers for Artisan Bistro and Avery Bar.
“We are thrilled to welcome Chef Robert to The Ritz-Carlton, Boston and look forward to sharing his internationally influenced style of cooking with our guests,” said Tim Terceira, General Manager, The Ritz-Carlton. “His passion and unique culinary inspiration and sense of adventure, not to mention his travels abroad, will bring a new level of creative cuisine to the hotel.
”Most recently, Chef Robert served as Executive Sous Chef at The Ritz-Carlton, St. Thomas for three years where he oversaw all culinary operations for the award-winning resort. Prior to St. Thomas, Chef Robert was the Banquet Chef at The Ritz-Carlton, Dubai from 2012 to 2014. Additional culinary experience with The Ritz-Carlton brand includes working in the kitchens of The Ritz-Carlton, Half Moon Bay from 2006 to 2012 where he was Chef de Partie in Banquets and Garde Manger, prior to his promotion as Garde Manger Chef. Chef Robert began his Ritz-Carlton career with The Ritz-Carlton, Dearborn following his work as Lead Cook at The Country Club of Detroit and Five Lakes Grill in Michigan. Educated at School Craft College in Lavonia, Michigan, Chef Robert holds an Associates Degree in Applied Sciences, Culinary Arts.