Tapping a Michelin-trained background across Europe, Asia and America, Chef Hendrix Vega is Executive Chef of Sendero at The Ritz-Carlton, Los Angeles.  Chef Hendrix grew up on the small Spanish island of Formentera where he discovered his passion preparing meals for friends and family.  He developed his ingredient-first approach to cooking in the most innovative kitchens of Michelin-starred restaurants across the world including Bouley and Jeju Noodle Bar in New York, L'Effervescence in Tokyo, and Gucci Osteria da Massimo Bottura in Beverly Hills. Chef Hendrix's extensive travels widened his access to far-fletched ingredients and deepened his appreciation for harmonizing unexpected flavors. His most recent visits to Peru and Mexico drew him to Sendero, where he could experiment with the vast cuisines found along the countries that make up that Pan American Highway. 

Chef Francois Behuet is the Executive Pastry Chef for both The Ritz-Carlton, Los Angeles and JW Marriott Los Angeles L.A. LIVE. He brings 20 years of pastry experience working alongside veterans such as Francois Payard of Daniel and Le Bernadin in New York, and Chef Wolfgang Puck in Los Angeles. Chef Behuet is renowned for his show-stopping chocolate sculptures and the annual holiday lobby display made entirely out of confections. He is a current member of the USA Pastry Team, competing around the world, most recently placing Silver at the Americans Pastry Cup in Santiago, Chile. He will compete a second time in the World Cup of Pastry in France (2027).