Public Relations Coordinator
The Ritz-Carlton, Atlanta (Downtown)
The Ritz-Carlton, Buckhead
Sales Office Address:
3391 Peachtree Road NE, Suite 450
Atlanta, GA 30326
Direct (404) 348-5610
Fax (404) 348-5646
Main (404) 348-5600
New Food & Beverage Teammate Relocates to Atlanta from San Juan, Puerto Rico
BUCKHEAD, Ga. – June 8, 2016 – The Ritz-Carlton, Buckhead is pleased to announce the appointment of Troman Felizmenio as Executive Pastry Chef. 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 is already planning to incorporate 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.