Derek Ragnitz Bio
Originally from Toronto, Canadian born Chef Derek Ragnitz was lured into the culinary work when his passion for food and beverage was recognized at an early age. Leaving University to pursue his dream of becoming a world renowned Chef, he found himself at Ottawa's Algonquin College where he studied Culinary Arts. Once finished, he landed his first big opportunity at Ottawa's National Arts Centre (NAC), working under Executive Chef, Kurt Waldele, where he learned the demands and challenges of working in a high paced, large volume facility.
Like most talented Chefs, the passion manifested itself early on. A few years later, he moved on to work with Executive Chef Cory Hoskins at one of North America's most prestigious clubs, The Rideau Club. Through dedication, hard work, and with a vision, he later moved on to work in a hotel he had always dreamed of working in. The world famous Dorchester Hotel in London, England. There he worked as a senior Chef de Partie, overseeing all aspects of Banqueting and Catering.
It was here that Derek learned the skills and respect of creating a higher quality of cuisine, with a modern flair for large volume catering. Once back in Canada, Chef Derek Ragnitz continued his passion for cooking, working at many reputable restaurants and banqueting facilities, making him very diverse and knowledgeable in many different types of cuisine.
Derek caters to an immense variety of tastes, and the conference centre caters to international clients from around the world. Derek's culinary philosophy and passion reflects the growing trends towards a healthier and modern experience, with a focus on freshness.