PHOENIX
JW Marriott Desert Ridge Resort & Spa promoted Ryan Lamkin to executive chef for the 950-room property. He will be responsible for overseeing cuisine for banquets, receptions, meetings and themed restaurants at the resort.
“Ryan has played an integral role in the success of the culinary program at Desert Ridge,” said Steve Hart general manager and area vice president. "In the 9 years he's been with the resort, he has consistently exemplified outstanding leadership and management skills in every position he has held. His commitment to quality and innovation, combined with his talent for creating unique guest experiences continues to propel our culinary team to new heights. I am thrilled to see him thrive as he assumes this new position."
Lamkin joined the in 2007 as lead cook at one of the resort’s then signature restaurants, Tuscany, and was promoted to sous chef for all food and beverage outlets two years later. In 2012, Lamkin moved to JW Marriott Grande Lakes in Orlando as senior sous chef, where he was honored as Leader of the Quarter and he was tasked to become the resort’s resident bee keeper, maintaining the resort’s on-property bee apiary and creating unique experiences and meetings breaks utilizing the observation hives.
Lamkin returned to JW Marriott Desert Ridge Resort & Spa the following year as executive banquet chef, where his responsibilities included creating custom menus for groups, holidays and social events and was promoted to executive sous chef in 2015.
Lamkin is a graduate of the Macomb Culinary Institute in Warren, Mich., and resides in Phoenix with his wife and two young sons.
JW Marriott Desert Ridge Resort & Spa features 950 guest rooms, 240,000 square feet of indoor and outdoor meeting space, six dining experiences and Revive Spa. Other recreational amenities include eight tennis courts and four acres of landscaped grounds and gardens that features five pools, two championship golf courses and Wildfire Golf Club.
