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An Inside Look at Executive Chef Ron Siegel

In this issue, the head chef at the Ritz-Carlton talks about his training, his travels and his creations. Siegel also discusses seasonal ingredients and what’s in his recipes right now.

“When creating dishes, I don’t like to limit myself to certain ingredients. I use only what’s fresh and what feels right at the time. At The Dining Room, I focus on creating menus with flavors and ingredients that are in season.”

To read more, click here.

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New York February / March 2014
New York February / March 2014