There’s exciting news in the kitchens of The Ivy Hotel and Magdalena, a Maryland bistro in Baltimore’s Mount Vernon District: Relais & Châteaux Chef Ülfet Ralph has joined the culinary team.
© The Ivy Hotel
Chef Ralph most recently served as executive chef at Canoe Place Inn in The Hamptons. Her career also includes positions at Camden Harbour Inn in Maine, The Lodge at Little St. Simons Island in Georgia, and Obstinate Daughter in Charleston, South Carolina. Her background blends fine-dining technique with coastal and farm-forward influences.
“I am so excited to join the deeply talented team at The Ivy Hotel and Magdalena,” said Executive Chef Ülfet Ralph. “I have long appreciated the unmatched quality of Relais & Châteaux properties and have brought my approach to a number of them, focusing on the integrity of the ingredients at their core in a healthy, vegetable-forward way. I look forward to bringing my cuisines and experiences from across the United States to Baltimore.”
© The Ivy Hotel
Chef Ralph brings an extensive and varied education to her role: a Bachelor of Arts from her native Istanbul; baking and pastry certification from the Art Institute in Atlanta; advanced studies in hydrocolloids from the French Culinary Institute in New York; an associate degree in culinary arts from the Culinary Institute of Charleston; and a master’s degree in agriculture and life sciences from Cornell University. This blend of culinary and scientific training informs her thoughtful approach to menu development and technique.
At The Ivy and Magdalena, guests can expect a seasonal, ingredient-driven menu with items that highlight both the region and the chef’s refined touch. Sample dishes include lobster crostini, a Karma Farms garden salad, chargrilled octopus, and house-made bucatini tossed in a spicy vodka sauce with creamy mascarpone. The emphasis remains on fresh, locally sourced produce and balanced flavors.
The Ivy Hotel occupies a restored 19th-century mansion and is Maryland’s only Relais & Châteaux property. Beyond dining, the hotel offers 17 elegant guestrooms and suites, The Spa at The Ivy, and the Magdalena bistro. Nightly stays include breakfast and afternoon tea service, car service within a three-mile radius, valet and gratuity, and unlimited access to the Mansion Bar—making it a full-service destination for visitors seeking classic hospitality and contemporary cuisine.
Chef Ralph’s arrival signals a renewed commitment to seasonal, vegetable-forward cooking and refined hospitality at both The Ivy Hotel and Magdalena. Guests and locals alike can look forward to thoughtfully crafted menus and new culinary interpretations rooted in quality ingredients and diverse regional influences.