The iconic Hotel del Coronado has announced the appointment of Ryan Urig as Executive Chef. Urig will oversee all culinary operations across the resort and lead the talented team behind its diverse collection of dining destinations.
The Del’s culinary portfolio includes the award-winning Serẽa, Sun Deck and ENO Market & Pizzeria, as well as the recently revitalized Babcock & Story Bar and the resort’s two newest additions, Nobu Del Coronado and Veranda, both introduced as part of the property’s transformative seven-year, $550 million restoration project. Chef Urig’s appointment is set to usher in a new era of culinary success for The Del, bringing a fresh vision and innovative approach to the guest experience.
A graduate of Le Cordon Bleu College of Culinary Arts in Scottsdale, Urig brings more than two decades of luxury hospitality experience to Hotel del Coronado.
Originally from Scottsdale, Arizona, he spent much of his career honing his craft at premier luxury resorts throughout Hawaii, most recently serving as Executive Chef at Waldorf Astoria Grand Wailea in Maui. His background also includes several leadership roles at The Ritz-Carlton, including Executive Sous Chef at The Ritz-Carlton, Half Moon Bay, and Executive Sous Chef, Chef de Cuisine, Restaurant Manager and Banquet Chef at The Ritz-Carlton, Kapalua.
Throughout his career, Urig has built a reputation for elevating dining experiences through thoughtful leadership, operational excellence and a commitment to exceptional guest service.
