PHIL SKERMAN, EXECUTIVE SOUS CHEF
As Executive Chef, Phil Skerman is integral in introducing new and innovative food & beverage initiatives to the property. Having an 18 year tenure with The Ritz-Carlton, Chef Skerman focuses on all culinary areas to include Banquets, Garde Manger, Club Lounge, fyve Restaurant Lounge, and Pastry. 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.
KEVIN MARSHALL, SPECIALTY CHEF
Specialty Chef Kevin Marshall began his career with The Ritz-Carlton in 2014 as a Cook II. He moved up the ranks to Kitchen Supervisor, prior to his most recent role. Kevin’s responsibilities now include focusing on fyve Restaurant Lounge and in-room dining culinary operations. Kevin hails from Niagara Falls, NY.