An experienced Executive Chef and Food & Beverage Director with over 25 years of comprehensive experience in Hotels, Resorts and Restaurants. Chef Carter is in charge of all menu creations and preparations, providing daily supervision and training while sharing his mantra with restaurant staff: “Perfecting simplicity is the essence of great food.”
Chef Carter’s worldwide background has provided him with a culinary expertise that far exceeds his years in the profession. His love affair with the kitchen dates back to his early teens. A native of London, he attended Colchester Institute of Culinary Arts in Essex at the age of 15.
Upon earning a three-year culinary degree, he began his cooking career at the Hotel Sonnenhügel in Bad Kissingen, Germany, where he held the title of Commis de Cuisine. He later served in the same capacity at Chateau de Montreuil in France for three years.
After rising through the ranks in the kitchens, he moved to the venerable Connaught Hotel in London, where he held posts in all kitchen operations from Butcher to Garde Manger, saucier of fine dining to banquets.
In 1992, Carter moved to the United States to head up kitchens at world-class resorts including the Ritz-Carlton, Laguna Niguel, California, where he held the position of “Saucier” for the fine-dining restaurant. He served as Executive Sous Chef at the Ritz-Carlton, Naples, Florida and was the Executive Chef at the exclusive Vinings Club in Atlanta, Georgia. Prior to joining The Phoenician, he was Executive Chef at the Ritz-Carlton, Cleveland, Ohio.
Carter is the 1991 recipient of the coveted William Heptionstall award, an honor given to “The Most Enterprising Young Chef in the U.K.” He also received the Maitrise Culinaire Diplome by Palmes Culinaire in 2002.