David Serus has recently been appointed executive chef at The Ritz-Carlton Orlando, Grande Lakes. In this position, he will oversee all culinary operations at the 582-room property.
A passionate culinarian, Serus has worked for The Ritz-Carlton Hotel Company since 2002 and most recently served as executive chef at The Ritz-Carlton, Dove Mountain in Marana, Ariz. Prior to that position, he was executive chef at The Ritz-Carlton, Washington, D.C., for four years and held culinary leadership roles at The Ritz-Carlton, Penha Longa, Portugal; The Ritz-Carlton, Sarasota; and The Ritz-Carlton, Half Moon Bay. Chef Serus is originally from Le Mans, France, and is a Master Chef of France, Maître Cuisiniers de France, one of only six in Florida.
Serus will continue the resort’s commitment to a sustainable cuisine philosophy as he partners with The Ritz-Carlton Orlando Chef de Cuisine Mark Jeffers to open the hotel’s brand-new casual dining restaurant, Highball and Harvest, in late summer 2014.
