The first thing Chef Ron remembers about growing up in South Central Los Angeles were his grandparents in their garden in the back yard, growing their own fruits and vegetables. Ron’s grandparents are the reason that he decided to become a Chef. They would cook something different every weekend. You could be three to five houses down the street and know what they were cooking. It could be anything from Meatloaf, mashed potatoes with gravy and green beans, to beef short ribs, roasted sweet potatoes spinach and crackling corn bread. There was always some type of pie, cake or cookies being made.
tIn high school Ron and a partner started their own business baking and selling cookies. They took advance orders one day at school, baked at night, and returned with the cookies to sell the next day.
As a senior it was time for Ron to figure out what to do with his life. After looking at many schools, he settled on Johnson and Wales University, where he graduated with an A.O.S. in Culinary Arts.
Ron’s post graduate culinary career started at restaurants and hotels in Providence Rhode Island. As time advanced he moved to Massachusetts and continued with cooking positions at World Trade Center, Swissotel, The Millennium Bostonian, Hilton Hotels, Marriott Hotels, Renaissance Hotels, The Ritz Carlton, The Omni Hotel, and Le Meridian Hotels. Ron also worked at independent restaurants, including for Jasper White as Executive Sous Chef at the Summer Shack..