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