Executive Chef Dennis Vanterpool was born and raised in the vibrant hills and beaches of St. Thomas in the U.S. Virgin Islands, where the aromas of home‑cooked meals and the warmth of Caribbean hospitality shaped his earliest memories. Inspired by his mother, who spent a decade at The Ritz‑Carlton, St. Thomas before opening and running her own restaurant, he discovered his passion for cooking. Dennis grew up surrounded by the flavors, rhythms, and soulful traditions of island cooking. Watching his mother command the kitchen with grace and passion ignited his own love for the culinary arts. By his teenage years, he had created a signature pizza that quickly became a local favorite, a small but telling glimpse into the chef he would one day become. Determined to turn his passion into purpose, Dennis pursued formal training at Johnson & Wales University, where he refined his craft and deepened his appreciation for global cuisine. After graduating, he returned home to begin his professional career at the Marriott Frenchman’s Reef, laying the foundation for what would become an inspiring culinary journey. Eager to grow beyond the island and expand his horizons, Dennis later joined The Ritz‑Carlton, Amelia Island as the Garde Manger Chef. His commitment to excellence, natural leadership, and creative drive earned him multiple promotions, including Chef Tournant and eventually Executive Sous Chef. His time on Amelia Island was not only marked by professional achievements but also by meaningful community engagement, teaching cooking classes for the Boys & Girls Club, supporting the Barnabas Food Pantry, and volunteering at a local soup kitchen. These experiences reinforced his belief that food does far more than nourish; it connects, uplifts, and builds community.
After eight and a half years of growth, service, and mentorship at Amelia Island, Dennis earned the opportunity to take the next step in his career as Executive Chef at The Ritz‑Carlton Reynolds, Lake Oconee, a moment he describes as a long‑held dream realized. Life on the lake has become a source of inspiration for this deep‑rooted Island chef, blending the tranquility of Georgia’s natural beauty with the vibrant soul of his Caribbean heritage. Today, Chef Dennis leads the culinary vision at The Ritz‑Carlton Reynolds, Lake Oconee with warmth, creativity, and purpose. He infuses each dining experience with a harmonious balance of island soul and global influence, highlighting fresh, seasonal ingredients and celebrating the stories of local farmers, artisans, and purveyors. Whether designing a signature dish, crafting a bespoke event, or engaging with his team, Dennis approaches every moment with intention and heart. Chef Dennis continues to bring heritage, innovation, and genuine hospitality to the forefront of his cuisine, transforming simple ingredients into unforgettable stories on a plate and creating lasting memories for every guest he serves.
