The Ritz-Carlton, Palm Beach has appointed Garrett Gooch as chef de cuisine of the hotel’s signature restaurant, Angle. Chef Gooch brings years of global experience and a history of world-class training to the new restaurant, which is raising the bar for Southern Florida’s upscale dining scene. Angle’s stellar new menu results from Chef Gooch’s naturally progressive approach to cooking and affinity for fresh, local ingredients, meanwhile drawing upon traditional regional cuisine to offer innovative seafood and prime cut selections.

Chef Gooch thrives on creating memorable dining experiences for each of his guests. He encourages interaction among staff and patrons, which gives the restaurant a warm, friendly atmosphere. Angle’s intimate nature is evidenced by the captivating onyx and amber communal table strategically placed in the center of the dining room. The dramatic table, set with stately candelabras and surrounded by 12 tall leather chairs, is where Chef engages directly with his guests to personally design a menu according to their interests and preferences.

“Chef Gooch’s unparalleled enthusiasm and commitment to delivering an unforgettable dining experience is exactly what makes him the ideal talent to lead the Angle vision,” said Brad Cance, general manager of The Ritz-Carlton, Palm Beach. “Having worked with cultures around the world, Chef Gooch has embraced the resort’s Palm Beach attitude and perfected the fine dining experience with equal parts friendliness and style.”

Chef Gooch trained at Johnson and Wales in North Miami, Fla. and completed an apprenticeship under Chef Dean Max at 3030 Ocean in Ft. Lauderdale, Fla. His emphasis on unique preparations of fresh ingredients and savory flavors also stems from working in Vienna, Austria for Aioli Restaurant and DO&CO International Catering. It was in Austria where he expanded his interest and developed extensive skills in Mediterranean-style cuisine. Chef Gooch also held a position as Sous Chef at Navio Restaurant at The Ritz-Carlton, Half Moon Bay, where he learned to cook with West Coast styles, using lighter ingredients with a focus on organic, local items. He is active in the food charity arena and has won numerous awards participating in Baltimore’s Meals on Wheels program.