SRIRAM HARIHARAN, EXECUTIVE CHEF
Executive Chef Sriram Hariharan is known for his expert use of international flavors and seamlessly blending global influence into contemporary American dishes. Chef Hariharan’s passion is driven by his love of creative dishes where he can share his influence and culture through the palate.
JORDAN WHITNEY, RESTAURANT CHEF
Chef Jordan Whitney was born and raised in Dallas, Texas and is a graduate of Le Cordon Bleu College of Culinary Arts-Austin, Texas. After graduation, Jordan worked under Chef Dean Fearings, of Fearings Restaurant where he honed his culinary skills under the instruction of one of the culinary industry’s most talented chef’s. In addition to a passion for food and pleasing the palates of his guests, Jordan has a passion for music and plays a number of instruments.
CAROLINE BALLAM, PASTRY CHEF
A graduate of the Culinary Institute of America, Caroline brings onboard a vast array of pastry knowledge and skills to her position as pastry chef of The Ritz-Carlton, Pentagon City. Prior to her role at The Ritz-Carlton, Pentagon City, Caroline also had the opportunity to join the Michelin star chef at L ’Atelier de Joel Robuchon as the lead pastry sous chef responsible for assisting the executive pastry chef with recipe testing, pastry production, and staff training.
ALEXANDER GUT, BANQUET CHEF
After graduating Liaison College with a focus on Culinary Arts and Chef Training, Chef Gut worked in leading local restaurants in Toronto, including TOCA, at The Ritz-Carlton, Toronto. His experience in restaurants that specialize in locally sourced, sustainable food afforded him the opportunity to develop a wide skillset, specifically classically inspired French cuisine and master butchery.
DEWAYNE WRIGHT, DIRECTOR OF RESTAURANTS
Dewayne is responsible for the day-to-day operations of the fyve restaurant lounge and, above all, ensuring the quality of guests’ experiences. Dewayne is known both for creating unmatched and highly impressionable guest experiences. He believes that exceptional guest service and hospitality in fine dining are best achieved through humility and the commitment to make every guest experience a memorable one.