Executive Chef, Ariccia Cucina Italiana
As a cultured traveler, Chef Osier’s career transcends style and cities. He recently served as the Hilton New Orleans Riverside Executive Chef where his culinary philosophy focused on bringing the cuisines and culture of the city into the heartbeat of the hotel’s catering scene. Additionally, he served as Executive Sous Chef at California’s Hotel Del Coronado, where he was a key leader in annual revenue growth, reducing food waste and increasing kitchen efficiency. Prior experience includes serving as executive Sous chef at Sunriver Resort, instrumental to his growth in understanding of agriculture and ranching. He then had the opportunity to return his Alma Mater Auburn University and join the culinary team, where thrived as part their international Hospitality training program. This led a position as banquet chef at The Resort at Pelican Hill leading him to a focus on simple ingredients and meaningful food made with the highest caliber of precision.
Pastry Chef, Ariccia Cucina Italiana
Chef Dallas Kee is the Pastry Chef at The Hotel at Auburn University, where she delights patrons with her unique hand-crafted pastries.
Originally from Newnan, Ga., and a graduate of the culinary program at The Art Institute of Atlanta, Chef Dallas found her love of the culinary industry at home on her family’s farm. She has showcased her pastry talents at some of the best restaurants in the country, including those within the The Ritz-Carlton, Buckhead, The Ritz-Carlton, Orlando Great Lakes, and The Ritz-Carlton, Pentagon City.
Over the course of her career, Chef Dallas has been exposed to a multitude of exceptional pastry techniques, which helped sculpt her own unique style.
Join Our Team!
In addition to our talented leaders, our Ariccia and Piccolo team works closely with several students in the Hospitality Management Program at Auburn University. If you are a student passionate about the hospitality or Food & Beverage business, we would love to hear from you.
Learn more about our open positions and joining our team.