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Franck Steigerwald, Executive Chef

Executive Chef Franck Steigerwald oversees all culinary operations at The Ritz-Carlton, Buckhead, uptown Atlanta’s iconic luxury hotel embraced by tastemakers and trendsetters at its opening in 1984 and the epicenter of the social community today.

With more than four successful years leading the culinary team at The Ritz-Carlton, Buckhead under his belt, Chef Steigerwald continues to set the standards for presentations and menus for wedding receptions, banquets, and the hotel’s popular Club Level. He also oversees The Café, which features inspired cuisine splashed with the flavors and colors of coastal Italy, France and Spain; and The Lobby Lounge, the city’s most stylish gathering place for luxury cocktails.

“As executive chef at The Ritz-Carlton, Buckhead, I work closely with our full food and beverage team to ensure the hotel remains a culinary powerhouse in Buckhead and a standard-bearer for fine service,” said chef Steigerwald. “I am fortunate to work alongside Ladies and Gentleman who emanate unmatched dedication and share my passion for creating uncompromising guest experiences daily.”

Franck Steigerwald was appointed executive chef in 2012, which marked his return to The Ritz-Carlton Hotels from the St. Regis New York, where he was executive chef since 2010. He came to the U.S. to join The Ritz-Carlton, Tysons Corner (Va.) as senior sous chef at Maestro, the renowned AAA Five Diamond restaurant. He transferred to The Ritz-Carlton, Naples Beach Resort (Fl.) as chef de cuisine of the highly-awarded Dining Room, and was 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), then to the St. Regis New York.

Chef Steigerwald is a native of the Bordeaux region of France.

Executive Pastry Chef, Troman Felizmenio

Executive Pastry Chef Troman Felizmenio oversees all dessert and pastry operations at The Ritz-Carlton, Buckhead. Relocating to Atlanta from Puerto Rico, Felizmenio brings a dynamic perspective and accomplished skill set to the luxury Buckhead hotel.

Felizmenio has worked with The Ritz-Carlton Hotel Company since 2008. Prior to joining The Ritz-Carlton, Buckhead team, he served as Executive Pastry Chef at The Ritz-Carlton, Moscow, The Ritz-Carlton, Sanya and The Ritz-Carlton San Juan, Puerto Rico. Previously, he worked in pastry programs for various hotels around the world, including The Grand Palace St. Petersburg and Hilton Hotel in Jeddah, Saudi Arabia. Felizmenio began his career in the Philippines at Hotel Nikko Manila Garden after extensive training in chocolates in Tokyo, traditional French cakes and pastries at DGF Culinary School in Paris and bread making at Le Cordon Bleu in Paris. He also completed training in artistic sugar in Perpignan, France.

Originally from Cebu in the Philippines, Felizmenio attended Bicol College of Art and Trade in Naga City, Philippines, where he obtained a Bachelor Degree of Science and Technology, majoring in Food Culinary Pastry and Bakery. He looks forward to joining the talented team at The Ritz-Carlton, Buckhead – his first time working at a hotel in the continental United States – and being a part of the hotel’s notable events and prized culture.

Felizmenio’s favorite sweet combination is caramel and salt, and he enjoys incorporating spices and herbs in his desserts to create layers of flavor. He regularly incorporates lavender from the herb garden at The Ritz-Carlton, Buckhead, as well as honey from the hotel’s bee garden, into his signature dessert dishes. Harboring a constant desire for learning, he hopes to someday visit the top chocolate producing destinations in the world, such as Peru.

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.