Ritz-Cartlon, Westchester Appoints Chef de Cuisine at BLT

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. October 14, 2008

OCTOBER 1, 2007. Jesse Davis, a graduate of the Culinary Institute of America, has been appointed Chef de Cuisine at BLT Steak Restaurant at The Ritz-Carlton, Westchester, scheduled to open in mid-November. With more than 17 years in the food service industry, Mr. Davis has worked with some of the most exclusive restaurants in the nation, including Club 21 and Windows on the World in Manhattan

While attending the Culinary Institute, he did an externship at Club 21 in Manhattan, and landed a full time position there once he graduated. Under the direction of Executive Chef Michael Lomonaco, Mr. Davis worked all aspects of the kitchen. After five years, he left to work again with Mr. Lomonaco as a Sous Chef at Windows on the World, in the former World Trade Center building. Later, he was appointed Chef de Cuisine at Wild Blue, a sister restaurant to Windows on the World.

Following September 11, he assisted in the opening of Noche in midtown Manhattan, where he was the Executive Sous Chef. Later, he held the position of Chef de Cuisine at Guastavino's in midtown Manhattan, and also assisted in the opening of many other smaller restaurants throughout New York City.

Prior to joining BLT Steak Restaurant, Mr. Davis was the Sous Chef at Porterhouse Restaurant in the Time Warner building in Manhattan.

A current Brooklyn resident, he was born and raised in White Plains. Growing up, he always dreamt of being an artist, and has turned that passion into making artworks out of food.

BLT Steak restaurant, one of Manhattan's hottest restaurants, is set to open on Main Street in White Plains in mid-November at the Ritz-Carlton, Westchester. The hotel will feature 122 luxury rooms and suites, a 10,000-square-foot luxury spa, fitness center and rooftop enclosed swimming pool; and 9,000 square feet of meeting and special event space, including a 500-person ballroom.