Executive Chef

Ruben Ruggier

Chef Ruben Ruggier’s passion for hospitality began at a young age, growing up on the island of Malta, a destination known for its thriving tourism industry set against the Mediterranean. Chef Ruggier's culinary path started when he began working in restaurants at the age of 16 which catapulted him into the world of hospitality.  After achieving an Advanced Diploma in Culinary Arts from the Institute of Tourism Studies in Malta, providing him with the fundamental tools and resources for culinary excellence, Chef Ruggier spent years honing his craft in some of the top restaurants and hotels in the world, where he had the privilege of cooking for heads of state, including the Queen of England. He staged in November of 2006 at the Michelin-rated restaurant, Hibiscus, located in London with Chef Claude Bosi and, after working in and around Europe, decided to take his career stateside to New York where he joined the team at the St. Regis, becoming a member and Master Chef of the Academie Culinare de France. As Executive Chef at InterContinental New York Barclay, Chef Ruggier oversees all aspects of the award-winning Parlour, where he continues serving global dignitaries, top executives, and New York City locals and visitors alike. He will forever be inspired by his upbringing in Malta, which comes through in the innovative dishes he creates.

Chef De Cuisine

Andrew Dembeck

Brought up in a home with a strong sense of food community, with a Mother from an Italian section of The Bronx and a father from a dairy farm in Upstate New York, Chef Dembeck’s childhood was centered around food. Beginning his career as a teenager working in hotel restaurant and catering hall, Chef Dembeck learned the ins and outs of the restaurant industry - from back of house to front - spending over eleven years working for the family-owned business in the Hudson Valley. After attending the esteemed Culinary Institute of America, Chef Dembeck pivoted to working in a private club in New York’s Westchester County, building upon his years of learning and training, which eventually led him to further downstate to Manhattan, where he joined the team at InterContinental New York Barclay and moved up the culinary ladder. Chef Dembeck is passionate about service, continuously striving to concept and execute dishes that are not only delicious, but that are visually beautiful.

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