The Ritz-Carlton, Sarasota announces the appointment of Executive Chef Diego Alonso Ortega Oneto. With nearly twenty years of experience across luxury hotels and Michelin-influenced kitchens, Chef Ortega brings a refined, globally inspired perspective shaped by his Peruvian heritage, international training, and passion for flavor-forward coastal cuisine.
At The Ritz-Carlton, Sarasota, Chef Ortega will oversee the resort’s Banquet kitchen and manage all meeting groups, weddings and events, along with the full culinary program including Jack Dusty, Rufa, The Club Lounge, Kemp’s Market, In-Room Dining, Ridley’s Porch and The Golf Club Grille, as well as the resort’s Pastry program. His menus will spotlight locally sourced seafood, seasonal Florida produce, and thoughtful global influences, ranging from vibrant ceviches and crudos to modern interpretations of classic coastal dishes.
Beginning in December, Jack Dusty will introduce several updated dishes reflecting his approach, a few of which include a Red Snapper Ceviche or Crudo with charred avocado, passion fruit, and aji amarillo; Cast Iron Seared Branzino with local honey-glazed heirloom carrots, butternut squash, and a sundried tomato-caper beurre blanc; and a Rainbow Beet salad with caramelized hazelnuts, feta, Greek yogurt-lime foam, and champagne vinaigrette, all designed to honor Sarasota’s coastal identity through a contemporary lens.
Chef Ortega’s vision extends beyond flavor. His mission is to further strengthen the resort’s commitment to sustainability, prioritizing wild-caught seafood, expanding farm-to-table partnerships, and implementing longer-term initiatives such as future composting and waste-reduction programs. His approach emphasizes responsible sourcing and a deep respect for the land and sea.
Born in Lima, Peru, Ortega was introduced early to the bold flavors of his heritage. He graduated from Le Cordon Bleu in Gastronomy and Culinary Arts and holds a Master’s Degree in Culinary Arts and Hotel Management from EUHT Sant Pol de Mar in Barcelona, where he was named a finalist for Best Young Chef in Catalunya. He built an international career that includes culinary leadership roles at The Ritz-Carlton in Naples, Dubai, and Dorado Beach, a Ritz-Carlton Reserve, as well as The St. Regis Bahia Beach. He further refined his craft at Hotel Arts Barcelona, training under two-Michelin-starred Chef Paco Pérez.
Throughout his tenure with Marriott’s luxury portfolio, Chef Ortega oversaw high-profile banquet and catering programs, including global events such as the Mobile World Congress and multiple Michelin-star collaboration series. His creative leadership has earned accolades such as Best Friday Brunch (Shortlist Magazine), Best Saturday Brunch (Fact Magazine), and the retention of Forbes Five-Star distinctions across both Dorado Beach and The St. Regis Bahia Beach. He has also been recognized with several industry honors, including the Five-Star Ritz-Carlton Leader Award and serving as part of Marriott’s Hotel of the Year management team.
Chef Ortega now brings this depth of experience to the Gulf Coast, joining The Ritz-Carlton, Sarasota with a clear vision: to elevate the resort’s culinary program through innovation, sustainability, and dishes rooted in both global technique and local authenticity.
