Born and raised in Mexico City, Chef Aldo Novoa’s curiosity in food began with his grandmother’s cooking and discovering the diversity Mexican food offers. His passion for travel along with his major in Culinary Arts led him to The Ritz-Carlton, Cancun, where he spent six years moving through The Club Grill, Culinary Center and finally banquets. There he worked alongside The Ritz-Carlton Corporate Chef creating multiple high-profile custom events.
Novoa joined The Ritz-Carlton, Toronto, in 2011 as Chef Garde Manger and was part of the pre-opening and opening team responsible for setting the standards for Club Lounge and banquets. The following year he transferred to San Juan, Puerto Rico and stayed for two years. Aldo joined The Ritz-Carlton, Naples, in 2014 as a Restaurant chef for Gumbo Limbo and was quickly promoted to Banquet Chef and then Executive Sous Chef in charge of Banquets. Chef’s most recent role has been Executive Chef for The Ritz-Carlton Golf Resort, Naples, leading the Culinary and Stewarding teams since November 2018.