Opportunity is within your reach at Airline Hotels, and Chef Ryan Ruiz’s story is an example of what’s possible. As Executive Chef at our Four Points By Sheraton Edmonton South, Ryan recalls how far he has come in just 10 years.
Here is Chef Ryan’s story:
“I was hired as an apprentice in October 2005 at the Four Points By Sheraton. My main job duty was prep work and cleaning. I went to school for 2 months of the year while earning my apprenticeship hours and getting on-the-job training. I recall, as an apprentice, I used one of the Sous Chef’s knives and ended up cutting a piece of my thumb off. However, I was back at work the very next day.
At the Four Points By Sheraton, I have performed all of the positions in the kitchen: dishwasher, breakfast cook, evening cook, banquet cook, a la carte, 3rd cook, 2nd cook, 1st cook, chef de par tie, sous chef and executive chef. Been there and done that! I wasn’t always the conversationalist that I am today. If you can believe it, I was a very quiet person and in order to move up the chain of command, I learned to speak more.
I have grown up with this company for almost 10 years and I have seen many people come and go, but the feeling of family has never left. Through good times and bad, we have always stuck together and that is what being a family is all about.”