meet the team
Sterling Jackson, Lead Mixologist
Sterling Jackson has been lead mixologist at the award-wining Avery Bar at The Ritz-Carlton, Boston since its debut in 2011. In this role, she creates and executes the lounge's craft cocktail program which changes seasonally and is often influenced daily by Jackson's stream of steady regulars.
Jackson approaches cocktail making with the creative and scientific precision of a pastry chef since she previously served as pastry supervisor for The Ritz-Carlton Hotel Company. She was pastry supervisor at both The Ritz-Carlton, Boston and The Ritz-Carlton, Coconut Grove in Florida for more than seven years collectively. She also served as pastry chef at the Salish Lodge and Spa in Snoqualmie, Washington. In her roles as pastry chef and supervisor, Jackson's creative vision spearheaded cakes, pastries and chocolate sculptures that were both impactful and delicious. She also liaisoned with local farmers to source the freshest ingredients possible.
She maintains this same commitment to source and utilize local products and spirits for the cocktails she creates in Avery Bar all while crafting beverages that impress even the most discerning social drinker. Under her direction, Avery Bar has been named "Boston's Best Hotel Bar" by Boston Magazine and is an ongoing winner in local spirits and beverage competitions.
KENNETH "SHANE" COOPRIDER, EXECUTIVE CHEF
Chef Kenneth “Shane” Cooprider oversees all of the hotel’s food and beverage programming including menu creation and execution for some of Boston’s most high-profile events, galas and weddings hosted at The Ritz-Carlton, Boston. He’ll also create and implement seasonal menus favoring local farmers and growers for Artisan Bistro and Avery Bar.
Cooprider is a proponent of, in his own words, “simple, honest food created correctly and presented with a touch of subtle style to enhance and elevate the tasting experience. The end result is kind of a Zen moment when everything infused into the dish just works. And it’s thoroughly enjoyed by our guests who look forward to returning to experience more.”