New Sous Chef

The Ritz-Carlton welcomes Nathan Volz

The Ritz-Carlton in uptown Charlotte announced the appointment of Nathan Volz to the position of executive sous chef earlier this month. Volz has been on the Ritz-Carlton team for 14 years. 

Before joining the Charlotte endeavor, Volz was Chef de Cuisine for Eric Ripert’s 10 Arts at The Ritz-Carlton, Philadelphia. Volz also served as Chef de Cuisine for 2-West French-American Steakhouse and Rise Bar at The Ritz-Carlton, Battery Park.

Volz, who trained in the culinary arts at Le Cordon Bleu and grew up cooking alongside his mother, studied accounting at college. He ultimately, however, chose to give up a life behind a desk and returned to the kitchen. Volz has provided his culinary skills and leadership to The Ritz-Carlton, Laguna Niguel in Dana Point, California and The Ritz-Carlton Lodge, Reynolds Plantation in Greensboro, Georgia.

In a press release, Volz said, "I am thrilled to be in Charlotte, and look I forward to bringing many new menu experiences to The Ritz-Carlton Lobby Lounge, Bar Cocoa and Urban Sip,” said Chef Volz. “I love partnering with local growers to create fresh and innovative menu selections, and North Carolina’s bounty is truly inspiring for me.”