NEW YORK, N.Y. – June 1, 2017 – The Ritz-Carlton New York, Central Park is delighted to announce the appointment of Joseph Lallave as executive chef. Promoted from executive sous chef, Lallave is poised to lead the culinary efforts of this iconic hotel. Situated in a landmark building, The Ritz-Carlton New York, Central Park features three distinct dining outlets including the hotel’s signature restaurant Auden Bistro, The Star Lounge, and the Club Lounge.
A graduate of The French Culinary Institute New York, Lallave had the privilege of studying under internationally renowned chefs Jacque Pépin, André Soltner, and Alain Sailhac, where he received hands on practical training in classical French techniques. Since then, Lallave has become an accomplished leader over his 18 year hospitality career with experience in fine dining, multi-outlet hotel management, and high volume catering. A member of the Marriott family for the past five years, Lallave previously served as executive sous chef at JW Marriott Essex House New York, before starting at Forbes Travel Guide Five Star and AAA Five-Diamond Ritz-Carlton New York, Central Park as executive sous chef in 2016.
Most recently, Lallave has been instrumental with the seasonal menu revamp of Auden Bistro, utilizing local and regional produce, along with a new in-room dining menu. This summer, Lallave will showcase his culinary talents at key city events including Taste of Summer and Escoffier Taste of New York, which the gourmet cuisine and cooking methods of Augustine Escoffier helped revolutionize hospitality in America at The Ritz-Carlton, Boston in 1940. Additionally, Lallave will soon introduce a three-course pre-theatre dining menu at Auden Bistro, ideal for guests seeking a casual fine dining experience before show time.
A New York native, Lallave enjoys playing golf, soccer, and exploring new restaurants in the New York City area.
To book dining reservations, please visit www.ritzcarlton.com/centralpark or call 212-521-6125 and join the conversation with #RCMemories.
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