Chef Ryan Hardy

Executive Robert McCormick recently took the helm, overseeing all culinary operations at The Little Nell.

McCormick is no stranger to the hotel, having worked as executive sous chef since October, 2010. In that role he oversaw and supported all back-of-house culinary operations, as well as worked to initiate and orchestrate the Culinary Apprenticeship Program at the hotel.

Having worked at some of the top restaurants in the country, McCormick has an extensive background in refined culinary environments. He spent five years with Daniel Boulud as corporate sous chef and helped open The Daniel Boulud Brassiere at the Wynn, where he and his team earned one Michelin star.  Other highlights include time with Michelle Richard at Citronelle in Washington, DC, three years with Guenter Seeger and a stint at the five diamond Ritz-Carlton New York, Battery Park.  

McCormick credits his diverse culinary training and background in helping him find his own brand of cooking, which he describes as “European-based food created with strict technique and a lot of soul.” McCormick is also a firm believer in using and highlighting local ingredients, including farm-fresh meats, vegetables and cheeses.