Franck Steigerwald’s appointment to executive chef at The Ritz-Carlton, Buckhead marks his return to The Ritz-Carlton Hotels—where he began his career in the U.S.—from the St. Regis New York where he was executive chef since 2010.
“There is only one Ritz-Carlton, Buckhead—a hotel that built a reputation as a culinary powerhouse and became the standard-bearer for the highest levels of service,” said Chef Steigerwald. “The Ladies and Gentlemen of The Ritz-Carlton, Buckhead have great heart, and their passion to create an uncompromising guest experience is unlike anywhere else.”
A native of France’s Bordeaux region, Mr. Steigerwald came to the U.S. more than a decade ago to join The Ritz-Carlton, Tysons Corner as senior sous chef at Maestro, the hotel’s renowned AAA Five Diamond fine dining restaurant. From there he transferred to The Ritz-Carlton, Naples Beach Resort as chef de cuisine of the highly-recognized Dining Room, and was ultimately promoted to executive chef at The Ritz-Carlton, Naples Golf Resort in 2006. A year later he moved to the Taj Boston (formerly The Ritz-Carlton, Boston) in the same role, then in 2010 to the St. Regis New York.
In his role at The Ritz-Carlton, Buckhead, Mr. Steigerwald is responsible for the guiding the culinary teams and setting the standards for the presentations, service and dining philosophy throughout the hotel, from wedding receptions, banquets, parties and celebrations to the customized, continuous food offerings on the hotel’s immensely popular Club Lounge on The Club Level.
Linda Torres, Sommelier
Sommelier Linda Torres selects the wines poured throughout the hotel, from The Café, Lobby Lounge, Wine Bar and Club Lounge, to wedding receptions and parties. She demonstrates a masterful talent for pairing wines with the Modern American cuisine in The Café, and infuses the list of wines-by-the-glass in The Lobby Lounge with the delightfully unexpected. Ms. Torres’s fine expertise and polished style is evident in her management of the hotel’s wine cellar which has been renowned for more than a quarter-century.