Pastry Chef David Nolan of The Ritz-Carlton Lodge, Reynolds Plantation - Biography
Pastry Chef David Nolan is a Canadian native and began his culinary career at the age of 16 working as a short order cook. After graduating from high school, Nolan attended the Niagara Culinary Institute in Niagara Falls, Canada. He then joined Canadian Pacific Hotels and Resorts, which would later morph into the Fairmont Hotels. He worked extensively in Canada with the group, traveling from Banff and Alberta, to Victoria, British Columbia. Here he spent time at the Empress hotel and turned his talents to teaching as a pastry instructor at Malaspina University-College.
After several years in Victoria, he traded the bracing cold of Canada for sunny Montego Bay, Jamaica where he spent two years as Executive Pastry Chef at the Ritz-Carlton Rose Hall. Nolan remained with the group, but relocated to the outskirts of Washington, DC, to lead the pastry team at the Ritz-Carlton Tyson’s Corner in McLean, Virginia. His time in the DC area allowed him to flourish as a Pastry Chef and run one of the busiest hotel pastry kitchens in the company, juggling the hotel’s booming occasion cake and wedding business with restaurant service, room service, and banquets and catering. In 2010 Nolan took the lead role as Executive Pastry Chef at the Ritz-Carlton Lodge, Reynolds Plantation in Greensboro, Georgia.