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.
PHIL SKERMAN, EXECUTIVE SOUS CHEF
Executive Sous Chef Phil Skerman is integral in introducing new and innovative food & beverage initiatives. Having an 18 year tenure with The Ritz-Carlton, Chef Skerman focuses on an array of areas in the hotel including Banquets, Garde Manger and the Club Lounge. In addition to a passion for food, he loves attending live music events and is a huge Washington Nationals fan.
JOSE NOGUEZ, RESTAURANT CHEF
Restaurant Chef Jose Noguez’s culinary adventure started at the age of three while cooking along with his mother in Naples, Florida. Having been with The Ritz-Carlton brand in various areas of Florida for over 12 years, Jose has experience working as a chef de partie - working in different capacities such as cold kitchen & banquets. He now brings his talents to the Washington D.C. area. When he’s not in the kitchen, Jose enjoys exploring new restaurants and expanding his cook book collection.
ANABELLA PRU, PASTRY CHEF
Pastry Chef Anabella Pru’s baking pedigree comes from a European family heritage in patisserie. At a very young age, Anabella began to experiment with recipes, methods and techniques. She began her career at Le Cordon Bleu School of Culinary Arts. As an apprentice pastry chef, Anabella worked alongside some of the world’s best executive pastry chefs, and in the process, learnt to perfect her craft and develop her own very unique style of desserts excellence.
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.