Oliver Ridgeway – Executive Chef
Oliver Ridgeway was announced Executive Chef of Grange Restaurant & Bar in October 2011 and brings his distinguished international and regional experience to Sacramento’s quintessential dining destination. Drawn to Sacramento because of its unique position as an agricultural hub, Chef Ridgeway adds his own style and flair to the menu while honoring farm-fresh ingredients. His passion to create dishes celebrating the natural flavors of the greater Sacramento region is reflected in Chef’s vision of Grange as a local and sophisticated fine-dining restaurant.
Originally from Sussex, English-born Executive Chef Ridgeway was lured into culinary arts at a young age while working for his father’s restaurant. After attending cooking school at Crawley College, he honed his passion at Le Meridian Hotel, the exclusive Brighton Metropole Hotel and the iconic Queen Elizabeth II cruise ship.
He began his American cooking career working under the legendary Chef Paul Prudhomme at K-Pauls Louisiana Kitchen. Chef Ridgeway 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, Chef Ridgeway became the Executive Sous Chef at Restaurant Carlyle in New York, where he worked at the James Beard House under the mentorship of Consulting Chef Christian Delouverie. Chef Ridgeway has also worked in renowned kitchens including The Verandah restaurants at Jumby Bay, Antigua, the top Zagat-rated Seafood Buffet Restaurant in Deer Valley, Utah and most recently with Mobil 4-Star rated Anasazi Restaurant in Santa Fe.
Comfortably settled in Sacramento after 17 years of experience perfecting his passion all over the world, Chef Ridgeway, his wife and young family are thrilled to now call the acclaimed capital city of California their home.
Brad Cecchi – Executive Sous Chef
Brad Cecchi, Sacramento native and Slow Food USA member, graduated from the Culinary Institute of America in 2004. After completing an apprenticeship with Broadmoor Resort in Colorado Springs and an externship with Bradley Ogden at Lark Creek Inn, Brad worked locally at Mulvaney’s before coming to Grange in 2008. Dedicated to the farm-to-table concept, Brad is passionate and recognized locally for curing meats such as salami, prosciutto, pastrami, bacon corned beef, and more. He began at Grange as the lead line cook and now serves as Executive Sous Chef.
Patrick Prager – Sous Chef
Patrick Prager began his culinary journey at Wolfgang Puck’s Postrio, gaining valuable experience under the direction of Chef David Lutz. From there he moved through various positions with San Francisco restaurants One Market, Aqua, and Jardiniere, before signing on at Esquire Grill in 2005 as Sous Chef. In 2008, he helped open Michael Mina’s XIV in West Hollywood before accepting the position of Chef de Cuisine at Sutro’s at The Cliff House in San Francisco. Patrick began at Grange in 2011 as Sous Chef.
Jodie Chavious – Pastry Chef
Raised in Alaska, Jodie learned “farm to table” as a way of life while watching her German grandmother cook and bake. While she began her education in Biology at the University of Alaska, she soon realized that she really loved being in the kitchen and moved to Paris to attend Le Cordon Bleu. She then interned with Tracy Pikhart Ritter in Santa Fe before moving to Sacramento where she has worked for Kurt Spataro, Patrick Mulvaney, Mike Faghoni, Andrew Tescher, Rob Lind and John Gurnee. She joined the Grange team as Pastry Chef in April 2012.