"Introducing Executive Chef Diego Ortega Oneto The Ritz-Carlton, Sarasota, a beacon of luxury on Florida's Gulf Coast, has announced the appointment of Executive Chef Diego Alonso Ortega Oneto. With nearly two decades of experience in luxury hotels and Michelin-starred kitchens, Chef Ortega brings a unique blend of global inspiration and a deep commitment to local ingredients, promising to elevate the culinary landscape of this esteemed resort."
"Chef Ortega's culinary journey began in Lima, Peru, where he was immersed in rich flavors and vibrant culinary traditions from an early age. His formal training at Le Cordon Bleu and a Master's Degree from EUHT Sant Pol de Mar in Barcelona equipped him with skills that have shaped his approach to cooking. Throughout his career, Ortega has held prestigious roles at The Ritz-Carlton in Naples, Dubai, and Dorado Beach, as well as at The St. Regis Bahia Beach. His accolades include overseeing high-profile events like the Mobile World Congress and garnering recognition for exceptional brunches and culinary experiences. At The Ritz-Carlton, Sarasota, Chef Ortega aims to create a culinary program that highlights locally sourced seafood and seasonal Florida produce, while incorporating global techniques that reflect his multicultural background."
"" I believe food is a language that connects cultures and traditions," says Chef Ortega. "Here in Sarasota, I want to showcase the region's incredible bounty through globally inspired techniques.""
Diego Alonso Ortega Oneto joins The Ritz-Carlton, Sarasota as Executive Chef with nearly two decades of experience in luxury hotels and Michelin-starred kitchens. Born in Lima, Peru, Ortega trained at Le Cordon Bleu and earned a Master's Degree from EUHT Sant Pol de Mar in Barcelona. Ortega has held roles at The Ritz-Carlton in Naples, Dubai, and Dorado Beach and at The St. Regis Bahia Beach, overseeing high-profile events and acclaimed culinary experiences. Ortega plans a culinary program emphasizing locally sourced seafood and seasonal Florida produce while applying global techniques from his multicultural background. Signature dishes include Red Snapper Ceviche and Cast Iron Seared Branzino, and sustainability and farm-to-table partnerships are priorities. Jack Dusty will introduce new coastal offerings beginning December.
Read at Food & Beverage Magazine
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