Born and raised in Mexico City, Executive Chef Aldo Novoa's passion for food began in his grandmother's kitchen, discovering the diverse flavors and unique dishes that span Mexican culture. He graduated with a Culinary Arts degree and began his resort career at The Ritz-Carlton, Cancun, working alongside the famed brand's corporate chef for high-profiles events.
In 2011, Chef Aldo was selected to open The Ritz-Carlton, Toronto, establishing both menus and standards for the Club Level Lounge as well as the hotel's catered events. He transferred to The Ritz-Carlton Resorts of Naples in 2014 following two years at The Ritz-Carlton, San Juan. At The Ritz-Carlton, Naples, Chef Aldo served as Restaurant Chef for the fabled Gumbo Limbo restaurant before being promoted to multiple culinary leadership roles, including Executive Sous Chef.
In his role as Executive Chef for The Ritz-Carlton Naples, Tiburon, Chef Aldo leads the culinary presentation for all of the resort's restaurants and events, while serving as a mentor in the local community. His vision for an outdoor restaurant inspired by the Latin food markets of his childhood formed the basis for the award-winning Ria restaurant.
