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17th Annual Martin…

Jan 26 - Mar 7, 2015
Join us for the 17th Annual Martin Luther King, Jr. Commemorative Art… more

Alliance Francaise

Jan 26 - 31, 2015
Learn French with the Alliance Française- now in METAIRIE! Our next… more

Andrew Jackson: Hero…

Jan 26 - Mar 29, 2015
THNOC's exhibition tracks Jackson's rise from humble beginnings to immortality… more

Artist Spotlight…

Jan 26 - Mar 31, 2015
New Orleans-based woodturning artist Tom Dunne will be the featured artist in… more

BODY ELECTRIC Group…

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Jon Cleary & the…

Jan 26 - 26, 2015
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Tai Chi/Chi Kung

Jan 26 - 26, 2015
NOMA, in collaboration with the East Jefferson Wellness Center offers wellness… more

The Alliance…

Jan 26 - 26, 2015
A free-spirited young woman with a quirky idea of political engagement crosses… more

The Gasperi…

Jan 26 - Feb 22, 2015
Richard Gasperi opened Gasperi Gallery in the French Quarter in 1980.… more

The New Orleans…

Jan 26 - Nov 18, 2015
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"Organ and Labyrinth"…

Jan 27 - 27, 2015
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Baby Arts Play! at…

Jan 27 - 27, 2015
Instill a love of art at a young age through a guided, hands-on gallery… more

Dishcrawl on Oak

Jan 27 - 28, 2015
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Maple Leaf Bar…

Jan 27 - 27, 2015
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Standing in the…

Jan 27 - 27, 2015
"Standing in the Shadows (no more)" is a series of narrative quilting… more

DANCING WITH THE…

Jan 28 - 28, 2015
Dancing with the Stars, ABC's leading entertainment show, produced by BBC… more

House of Blues…

Jan 28 - 28, 2015
A death metal band from New York, this seasoned group has put out thirteen… more

Maple Leaf Bar…

Jan 28 - 28, 2015
Join us for live entertainment featuring Mainline Brass Band. more

Mark Steinmetz: South

Jan 28 - May 10, 2015
Mark Steinmetz lives and works in Athens, Georgia. His work transcends the… more

Music at the Mint…

Jan 28 - 28, 2015
Come and enjoy the music of Jazz with the New Orleans Rhythm Devils. more

17th Annual Martin…

Jan 26 - Mar 7, 2015
Join us for the 17th Annual Martin Luther King, Jr. Commemorative Art… more

Vincent Russo Appointed Executive Chef of The Ritz-Carlton, New Orleans

FOR IMMEDIATE RELEASE
Media Contact:

Char Thian
Director of Public Relations
The Ritz-Carlton Hotels of New Orleans
Tel: (504) 670-2817
Cell: (504) 913-4114
E-Mail: char.thian@ritzcarlton.com

Vincent Russo Appointed Executive Chef of The Ritz-Carlton, New Orleans

NEW ORLEANS, La. – May 16, 2011 – Executive Chef Vincent “Vinny” Russo has been appointed to the position of Executive Chef of The Ritz-Carlton, New Orleans. Russo will join the New Orleans culinary team in June of 2011 to oversee the operations for M bistro, The Davenport Lounge, banquets, in-room dining, garde manger, pastry, employee cafeteria and spa café for the city’s premier luxury property. He joins Executive Sous Chef Chad Gray, who was appointed eight (8) months ago to his current position and previously worked at The Ritz-Carlton, Key Biscayne.

Before becoming the Executive Chef of The Ritz-Carlton, St. Thomas, Russo was the property’s Executive Sous Chef. During his five (5) year tenure in St. Thomas he oversaw culinary operations for four (4) restaurants (Bleuwater, Great Bay Lounge, Coconut Cove and Sails), banquets, in-room dining, garde manger, pastry, employee cafeteria and all culinary operations for the Residences at The Ritz-Carlton, St. Thomas.

A graduate of the New York Restaurant School in 1994, Russo has worked at The Palms Resort in Turks and Caicios, the CordeValle Resort and Club in San Martin, California, the Hotel del Coronado in San Diego, California, the La Quinta Resort and Club in Palm Springs, California and The Drake in New York, New York. He has consulted for the Millenium Hotels and has been selected to travel to pre-opening Ritz-Carlton properties to set up and launch their culinary operations.


Russo is a native of Jamaica Queens, New York and is excited to immerse himself in a city that honors his Italian heritage. His first job at age sixteen was that of a pizza maker in a “mom and pop” pizzeria in Rockville Centre, New York. He plans to share his paisan pizza recipe along with a few others, including his mother’s meatballs and stuffed artichokes as well as Grandma Russo’s pasta fasul. On Sunday’s Vinny would “hang out” in his grandmother’s kitchen and help with the preparation of the weekly Italian family-style feast. “I was there to help, but I also wanted to be the first person to try the gravy with some fresh-baked Italian bread or be the first one to have a meatball. When I was small, I would use a stepladder to reach the gravy that looked like a red colored crayon, oil at the top. There was always a wooden spoon, ready to fall out of the pot with gravy running down the sides. I would call that love at first sight.”

Chef Russo describes his style of cooking as “fresh, flavorful, inviting and simplistic.” He “enjoys working with fresh seafood, especially after spending five years in the Virgin Islands. I love preparing fish and infusing Italian, French and Asian influences into my cuisine. I love experimenting with food, as long as it’s not during a plate-up for 500 guests. I guess I’m unpredictable…you never know what to expect.” This from a man who’s personal e-mail address begins with “yochefvinny.”

The Ritz-Carlton Hotel Company, L.L.C., of Chevy Chase, Md., currently operates 75 hotels in the Americas, Europe, Asia, the Middle East, Africa, and the Caribbean. More than 30 hotel and residential projects are under development around the globe. The Ritz-Carlton is the only service company to have twice earned the prestigious Malcolm Baldrige National Quality Award, an award that originated in 1987. Its purpose is to promote the awareness of quality excellence, recognize quality achievements of companies and publicize successful quality strategies. The Ritz-Carlton Hotel Company won the award in 1992 and 1999. For more information, or reservations, contact a travel professional, call toll free in the U.S. 1-800-241-3333, or visit the company web site at www.ritzcarlton.com. The Ritz-Carlton Hotel Company, L.L.C. is a wholly-owned subsidiary of Marriott International, Inc. (NYSE:MAR).

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