Ryan ArensdorfSalamander Resort & Spa, the luxury resort located outside Washington, D.C. in the heart of Virginias horse and wine country, welcomes Ryan Arensdorf as its executive chef. In this new role, Chef Arensdorf will oversee the resorts entire culinary operation, including Harrimans Virginia Piedmont Grill, Gold Cup Wine Bar, in-room dining, and the catering and banquet offerings. With over a decade of high-level expertise, Arensdorf joins Salamander from the W Hotel Chicago Lakeshore where he served as Chef de Cuisine. Even with extensive expe rience and a vast culinary education, it is his grandmother who the Kansas native credits for developing his culinary philosophy, especially her homemade breakfast a delicious tradition packed with memories. Upon completing his education at Chicagos Kendall College, he discovered a true passion for the kitchen and began his career at Gibsons Bar & Steakhouse in Chicago. Having worked extensively in the Windy City food scene with renowned chefs, Arensdorf gained top-notch perspective working with Chef Martial Noguier at notable Chicago establishments including Bistronomic, Michael Jordans One Sixtyblue and Caf des Architectes at Sofitel Chicago Water Tower. He also worked with Chef Todd Stein to open Cibo Matto at theWit Hotel. Committed to further elevating the resorts dining experience, Arensdorf is expanding the number of housemade items on every menu and is fully immersing himself within the community to bring in the finest local proteins, butchering them all in-house. Guests can indulge in these prime cuts of meats, try a seasonal dish with ingredients from the resorts expansive culinary garden, or delight in an enhanced selection of local cheese and charcuterie sliced in-house, paired with housemade pickles and honey made on property by Salamanders own bees.