ORLANDO—David Serus has been appointed executive chef at The Ritz-Carlton Orlando, Grande Lakes, where he will oversee all culinary operations at the 582-room property.
Serus has worked for The Ritz-Carlton Hotel Co. since 2002 and most recently served as executive chef at The Ritz-Carlton, Dove Mountain in Marana, AZ. Prior to that, he was executive chef at The Ritz-Carlton, Washington, DC, for four years and held culinary leadership roles at The Ritz-Carlton, Penha Longa, Portugal; The Ritz-Carlton, Sarasota, FL; and The Ritz-Carlton, Half Moon Bay, CA.
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 new casual dining restaurant, Highball & Harvest, in late summer.
Grande Lakes Orlando is a 500-acre resort with a 582-room Ritz-Carlton and 1,000-room JW Marriott Hotels.