Oliver Ridgeway was announced Executive Chef of Grange Restaurant & Bar in October 2011 and brings his distinguished international and regional experience to Sacramento’s quintessential dining destination. Originally from Sussex, English-born Executive Chef Ridgeway was lured into culinary arts at a young age while working for his father’s restaurant. After attending cooking school at Crawley College, he honed his passion at Le Meridian Hotel, the exclusive Brighton Metropole Hotel and the iconic Queen Elizabeth II cruise ship. Chef Ridgeway began his American cooking career working under the legendary Chef Paul Prudhomme at K-Pauls Louisiana Kitchen and continued his career at the 2000 Sydney Olympics and the 2002 Winter Olympics in Salt Lake City serving as the Chef de Partie and assistant Sous Chef for the VIP boxes. Later, Chef Ridgeway became the Executive Sous Chef at Restaurant Carlyle in New York, where he worked at the James Beard House under the mentorship of Consulting Chef Christian Delouverie. Chef Ridgeway has also worked in renowned kitchens including The Verandah restaurants at Jumby Bay, Antigua, the top Zagat-rated Seafood Buffet Restaurant in Deer Valley, Utah and most recently with Mobil 4-Star rated Anasazi Restaurant in Santa Fe.