Culinary inspiration came early for Oliver Ridgeway when he began working at a young age in his father's restaurant in Horsham, England. Opening the first restaurant in town that focused on Mexican style cuisine, Chef Ridgeway quickly learned to fuse International cuisine with English culture and to create exceptional dishes that would set his cuisine apart from others. His father also taught him to enhance the flavor of natural ingredients, to produce fresh and pure dishes that would soon become his culinary trademark.

After attending the Crawley College of Technology and Hotel School in Sussex, England, Chef Ridgeway worked for several hotel restaurants in Great Britain including Le Meridien Hotel and Brighton Metropole Hotel. Taking his expertise to sea, Chef Ridgeway cooked for thousands of guests on one of the most iconic luxury liners, the Queen Elizabeth 2 before packing up his knives and moving to Australia to join the 2000 Olympic culinary team in Sodexho. The following year, Chef Ridgeway moved to the United States to continue his stint with the Olympic culinary team and become Assistant Sous Chef at Deer Valley Resort, Roche Harbour Resort and later returned to Deer Valley Resort to work his way up to Sous Chef. In 2002, Chef Ridgeway joined Rosewood Hotels & Resorts as Executive Sous Chef at Jumby Bay, A Rosewood Resort in Antigua. There, he collaborated with the Executive Chef to plan and develop recipes and menus and to oversee the resorts' two restaurants: The Estate House and The Verandah. While cooking at Jumby Bay, Chef Ridgeway grew to value local ingredients and seafood.

Chef Ridgeway transitioned within the Rosewood Hotels & Resorts collection to join the exceptional culinary team at The Carlyle, A Rosewood Hotel in New York in 2005 where he worked as Executive Sous Chef under Chef James Sakatos. While at The Carlyle, Chef Ridgeway had the remarkable opportunity to cook at the James Beard House, attend multiple fundraising galas featuring The Carlyle Restaurant cuisine and hosted and collaborated with numerous guest chefs from around the world. It was during this time at The Carlyle that this enthusiasm and creativity in the kitchen came to life.

Today, Chef Ridgeway is the Executive Chef and Food & Beverage Director at the award-winning Anasazi Restaurant at Rosewood Inn of the Anasazi in Santa Fe, one of New Mexico's most highly acclaimed culinary destinations. His innovative approach to food focuses on seasonal ingredients, fish and the abundance of available local produce with European and Pan Asian influences. Menus at the Inn change seasonally featuring dishes that honor the Anasazi Restaurant's newly redesigned atmosphere featuring Southwestern wood floors and native décor. Chef Ridgeway also oversees all food and beverage outlets including The Patio, the Inn's beautiful outdoor dining facility that overlooks the lively downtown Santa Fe Plaza.