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ARLINGTON, VA. – December 28, 2016 – The Ritz-Carlton, Pentagon City announces new restaurant chef, Alexander Gut and pastry chef, Caroline Ballam.

Born in Canada, Chef Alexander Gut discovered a passion for food at an early age. After graduating Liaison College with a focus in Culinary Arts and Chef Training, he worked in leading local restaurants in 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.

Alex joined The Ritz-Carlton, Toronto as a part of the pre-opening team in 2011, and subsequently was promoted to the role of sous chef at their signature restaurant, Toca. During Alex’s tenure, Toca was recognized as a leading restaurant in Toronto and improved food quality scores from 54 to71% and an improved employee engagement from 50 to 89 and presently 100% in 2016.

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. Caroline began her career at the Hershey’s Hotel in Pennsylvania, where she was a part of the pre-opening team for their new casual dining restaurant. Afterwards she joined the Mandarin Oriental, Boston where she mastered the art and craft of working with elegant desserts, showpieces and buffet displays. Caroline later joined the SLS hotel in Las Vegas where she was a part of the grand opening team of the 1600 room property. 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.

For more information or reservations for The Ritz-Carlton, Pentagon City, please call the hotel directly at (703) 415-5000 or visit