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.
Frank Kassner, Executive Chef
Chef Kassner grew up in Germany where he reaped inspiration by working alongside his mother in the kitchen. His professional culinary and hospitality career began at The Schlosshotel in The Ritz-Carlton, Berlin, Germany. There, Kassner was taught and inspired by his award-winning executive chef Paul Urchs. Later, he had the opportunity to travel to Spain and France and further explore his love for the flavors and techniques of European cuisine.
Chef Kassner also draws his influence from other Korean, Swiss and American chefs including Daniel Humm, Anthony Bourdain and David Chang. From each of these influences, Chef Kassner created his signature approach, which he calls “personalized cuisine.”
“Personalized cuisine is a memory-evoking manner of cooking,” explains Chef Kassner. “My view of dining is approachable and simple – it should offer guests an opportunity to discover new items from a region while invoking a sense of comfort and familiarity.”
Prior to this position with The Ritz-Carlton, Boston, Chef Kassner served as executive sous chef at The Ritz-Carlton Golf Resort, Naples for two years where he oversaw all the culinary operations of the golf resort.