Call off the search parties—we’ve hired a new Executive Chef! After an extensive search with more than 100 qualified candidates from across the world, the best man was left standing. Meet Oliver Ridgeway: an international classically trained chef with a passion for fresh, local ingredients.
Chef Oliver developed his passion and honed his craft working in his father’s restaurant, studying culinary arts at a prestigious cooking school in England and working under legendary world-renown chefs at exclusive kitchens worldwide. He continued his career at the 2000 Sydney Olympics and the 2002 Winter Olympics in Salt Lake City serving as the Chef de Partie and assistant Sous Chef for the VIP boxes.
Later becoming the Executive Sous Chef at The Carlyle Restaurant in New York, Chef Ridgeway worked at the James Beard House under the mentorship of Consulting Chef Christian Delouverie. He also worked in renowned kitchens including The Verandah restaurants at Jumby Bay, Antigua, the top Zagat-rated Seafood Restaurant in Deer Valley, Utah, and most recently with Mobil 4-Star rated Anasazi Restaurant in Santa Fe, New Mexico.
Are you impressed? So were we.
After 17 years of experience perfecting his passion across the globe, Chef Ridgeway, his wife and young family (Camden, 2 and Ella, 5 months) are thrilled to now call the Sacramento region their home. Oliver brings a collaborative approach to Grange’s menu and is motivated to build relationships with local growers and work with them to create delicious, fresh and seasonally infused cuisine.
We hope you will welcome him with open arms! Here’s a sneak peak of some of the dishes he’s been working on…
Food photos by Holly A. Heyser
That’s my boy.
Very proud Dad
looking good, excited to try the food.
You are very missed in Santa Fe, but we look forward to visiting Grange on the first opportunity we have. Congratulations and all the best to you and your family. Sacramento is in for a REAL gastronomic treat!
Liliana & Warren
Welcome, Oliver. Sacramento is proud to have you join the vibrant and growing foodie scene and the farm-to-table movement here, and wish you tremendous success. I look forward to meeting you and sampling your creations at Grange.
Sure. But are you sure the email address you gave dunrig registration on the blog can be used to contact you about the beta-test? The spam before the @ does not look convincing to me. If this is the case, just send me a mail via the contact form linked from the article. I’ll then add the address from which you sent the mail.
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