Oliver Ridgeway
Chef
A critically acclaimed chef and local personality, Chef Oliver Ridgeway is a true leader in culinary excellence in Sacramento and beyond. Growing up in Great Britain allowed him the opportunity to travel around Europe, which opened his eyes and mouth to the amazing flavors that would put him on his career path of becoming a chef.
At 16, he began working in his father’s restaurant while attending culinary school in London. His climb to culinary success is quite the adventure: from out at sea aboard the iconic Queen Elizabeth 2 ocean liner, to Sydney where he was part of the culinary team at the 2000 Summer Olympic Games, to the 2002 Winter Olympics in Salt Lake City where he cooked for VIP guests and performers.
Ridgeway’s culinary pedigree includes working under the legendary Chef Paul Prudhomme at K-Paul’s Louisiana Kitchen, cooking at the James Beard House under the mentorship of Chef Christian Delouvrier, and overseeing culinary operations at New York City’s grand Carlyle Hotel among the kitchens of several elite restaurants across the U.S.
After 25 years of experience honing his craft, Ridgeway’s propensity for sustainability brought him to Sacramento where he has forged close relationships with local purveyors, farmers and ranchers. A champion of farm-fresh and locally grown ingredients long before it became the norm, Ridgeway has been a key player in setting the table for Sacramento’s Farm-to-Fork movement. With his inherent talent and distinguished ingredient-driven flair, Ridgeway creates menus inspired by the flavors of the Central Valley at Grange Restaurant & Bar at The Citizen Hotel.
Ridgeway has built an award-winning reputation, achieving a four-star review for Grange in the Sacramento Bee, landing two spots on the 2015 Saveur 100, and earning invitations to participate in both Pebble Beach Food & Wine and Los Angeles Food & Wine.
Camden Spit and larder opened in 2018 and is Rideways first restaurant. In its short tenure it has become one of the region's most celebrated restaurants, it is an accumulation of Ridgeways culinary journey along with his love of hospitality.
At 16, he began working in his father’s restaurant while attending culinary school in London. His climb to culinary success is quite the adventure: from out at sea aboard the iconic Queen Elizabeth 2 ocean liner, to Sydney where he was part of the culinary team at the 2000 Summer Olympic Games, to the 2002 Winter Olympics in Salt Lake City where he cooked for VIP guests and performers.
Ridgeway’s culinary pedigree includes working under the legendary Chef Paul Prudhomme at K-Paul’s Louisiana Kitchen, cooking at the James Beard House under the mentorship of Chef Christian Delouvrier, and overseeing culinary operations at New York City’s grand Carlyle Hotel among the kitchens of several elite restaurants across the U.S.
After 25 years of experience honing his craft, Ridgeway’s propensity for sustainability brought him to Sacramento where he has forged close relationships with local purveyors, farmers and ranchers. A champion of farm-fresh and locally grown ingredients long before it became the norm, Ridgeway has been a key player in setting the table for Sacramento’s Farm-to-Fork movement. With his inherent talent and distinguished ingredient-driven flair, Ridgeway creates menus inspired by the flavors of the Central Valley at Grange Restaurant & Bar at The Citizen Hotel.
Ridgeway has built an award-winning reputation, achieving a four-star review for Grange in the Sacramento Bee, landing two spots on the 2015 Saveur 100, and earning invitations to participate in both Pebble Beach Food & Wine and Los Angeles Food & Wine.
Camden Spit and larder opened in 2018 and is Rideways first restaurant. In its short tenure it has become one of the region's most celebrated restaurants, it is an accumulation of Ridgeways culinary journey along with his love of hospitality.
