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The Ritz-Carlton, Marina del Rey
Lauren Lynch
Public Relations Coordinator
Phone: +1 (310) 574-4271
Fax: +1 (310) 823-2403

The French Native Will Oversee the Banquet Kitchen, Pastry and Club Lounge Bringing More Than 15 Years of Culinary Experience to the Waterfront Hotel

MARINA DEL REY, CA – August 5th, 2016The Ritz-Carlton Marina del Rey welcomes its newest member, Eric Duchene, to its kitchen to assume responsibility as Executive Sous Chef. Duchene leaves his former position as Banquet Chef at The Ritz-Carlton, Naples, in which he served for one year. His prior experience includes holding numerous positions at the Naples resort as well as at The Ritz-Carlton, Grand Cayman.

Born in Toulon, France, located just off of the Mediterranean coast in the country’s southern region, Duchene began his professional career in 1997 as an apprentice at La Frégate restaurant in Hyères, France, Hôtel La Caravelle in the Courchevel 1850 region of France in 1998, Hotel Le Maquis in Corsica, France in 1999 and Hotel Krone in Bretten, Germany in 2000.

Additionally, Duchene has worked alongside acclaimed chef Eric Ripert, co-owner and chef of New York’s three-star Michelin restaurant, Le Bernardin.

“I am excited for Eric to offer his extensive banquet knowledge from The Ritz-Carlton, Naples and his expertise with French cuisine,” explains the hotel’s Executive Chef Umit Kaygusuz.

Duchene will begin his new position on August 6th, 2016 and oversee the hotel’s banquet kitchen, pastry department and recently renovated Club Lounge.