The Ritz-Carlton Lodge, Reynolds Plantation has appointed 18-year industry pro Ashley Nakano as executive pastry chef for the luxurious 251-room resort located on Georgia’s Lake Oconee.

According to Ralph Vick, general manager of The Ritz-Carlton Lodge, Reynolds Plantation, Nakano will supervise all bakery operations for the award-winning property, including collaborating with the resort’s Executive Chef Yann Chupin and the entire Ritz-Carlton Lodge food and beverage team to create an inventive line-up of pastries, breads, confections, in-room amenities, spectacular showpieces and cakes for special events, as well as for the resort’s dining venues – Georgia’s Bistro, Linger Longer Steakhouse and Gaby’s by the Lake.

“Ashley is a talented pastry chef with years of experience with The Ritz-Carlton Hotel Company and other world-class hotels. Her skills and management expertise will be an important boost to the property as we continue to offer extraordinary baked creations to our guests,” comments Vick.

Nakano was most recently the executive pastry chef at The Ritz-Carlton, Kapalua in Maui, Hawaii, where she was responsible for innovative recipes and the execution of indulgent sweets for their six restaurants, as well as for the hotel’s special events. In addition, she has held pastry positions at the Hilton Waikoloa Village, Four Seasons Resort Hualalai and Grand Wailea Resort – all in Hawaii.

Pastry Chef Nakano is a graduate of Kapiolani Community College’s Culinary Institute with a degree in Culinary and Patisserie Arts.