Executive Chef Richard Dupere
Inspiration comes in many forms. How everything works, how it came about and how to make it better is the inspiration of Executive Chef Richard Dupere. While still in college in Seattle, Rick started his own business that sold fish and fish products wholesale to retail stores and distributors. Within a year, so many talented culinary professionals inspired Rick to do more. While still running his business, he relocated to Arizona and quickly earned a Culinary Arts degree. After refining his cooking skills at the Scottsdale Renaissance Hotel and Gainey Ranch Golf Club, Rick returned to Seattle to work as a Banquet Chef for the Columbia Tower Club. He started his first dining experience at the Ritz-Carlton Phoenix in 1999 and then the Ritz-Carlton Boston Common in 2001. Yet another exciting change in 2002 brought Rick back to Arizona and to the JW Marriott Desert Ridge, where he worked closely with catering and event managers designing programs for special events. Always ready for the next challenge, in 2006 Rick became the Executive Chef for Aventura, the Catering Company for the new Phoenix Convention Center. In 2007, Rick returned to the Ritz-Carlton Phoenix as Executive Chef and his culinary inspirations have never waned. We always wait with excited anticipation to sample his next masterpiece.
Chef de Cuisine Ray Anderson
Starting his tenure in the kitchen’s pantry in 1990, Anderson’s talent was rewarded with a rotation through banquets, the position of PM Chef, and ultimately the chef de cuisine of Palm Court, the resort’s signature restaurant. He’s grateful to have had such a diverse career without leaving the property. The variety of positions he’s mastered offer a wealth of experience along with continuity within the resort family. A native Phoenician, Anderson fondly remembers dining with his father in a favorite restaurant and relishing how the flavors were so distinct and so right that he would think about that meal all day and look forward to return visits. Anderson strives to create that same sensation for his diners by making the last bite taste as good as the first.
On the home front, Anderson most enjoys cooking hearty and flavorful soups for his family, but once he dons his toque, his demanding attention to detail drives him and his staff to create brilliant sauces and breathtaking presentations. Each ingredient must be at its freshest to satisfy their standards, which allows for no shortcuts in the kitchen. But the reward is creating memorable dining experiences for patrons, the same he experienced as a child.