Culinary Consultant

• Jan 2018 - Present

Regional Executive Chef

• 2017 - 2019

✯ Received recognition as a talented corporate executive chef at globally recognized brand “Rogue Ales and Spirits”. ✯ Coordinated with President to deliver product consistent with Brand while managing 9 restaurants in Oregon, Washington, and California with sales in excess of $20M. ✯ Instigated systems and standards to ensure profitability, food quality and consistency, sanitation, low employee turnover, and customer satisfaction. ✯ Lead the development and training of restaurant leaders and team members, sustain COGS and labor cost below budget targets (29% FC, 22% Labor), and possess a portfolio of prior appearances in print, television, and video. ✯ Scripted all menus along with cost recipes and specs for all menu items, introduce sous vide cooking, and prepare food from scratch. ✯ Applied wide-ranging knowledge of cuisine from many worldwide regions and 7+ years of experience as a Corporate Executive Chef while handling multi-outlet food and beverage operation (St. John Restaurant Group, Bon Appetit, Pastini, and Rogue), in order to deliver high quality service.

Corporate Executive Chef

• 2015 - 2017

✯ Planned and directed food preparation and culinary activities, modified menus or created new ones that met quality standards, estimated food requirements, as well as supervised kitchen staff’s activities. ✯ Rectified arising problems or complaints, performed administrative duties complied with nutrition and sanitation regulations, and safety standards, implemented profitable and efficient operations that always put the customer first. ✯ Accomplished all culinary operations for seven fast-casual Italian restaurants throughout Oregon while maximizing annual sales in excess of $15M. ✯ Collaborated with ownership to create menus and recipes, procure product, cooked the order selected by guests from the menu card, stepped necessary measures to maximize profit, and communicated with all chefs to anticipate their markets/properties culinary needs and trends, in order to deliver best customer service. ✯ Provided training to management staff to assure constant development and positive reinforcement by carefully developing and instigating standards and policies, moreover boosted health department scores of 95 or higher and conducted site audits on regular basis to assure the fulfillment of all safety and sanitation standards. ✯ Ensured the compliance with the highest levels culinary standards, as well as maintained food and labor cost requirements in accordance with budgets. ✯ Trained or instructed management teams by utilizing strong leadership and decision making skills in line with the company’s core values through team meetings, presentations, and on the spot coaching.

Multi-Unit Executive Catering Chef

• 2013 - 2015

✯ Directed culinary operations at all four Intel campuses in Oregon with yearly revenue of $3.2M. ✯ Managed all menus and recipes for up to 30 special events a day. ✯ Instructed a staff of up to 50 chefs and other personnel to organize multiple special events on a daily basis ranging from 20 to 7000 guests. ✯ Forecasted annual budget for all catering operations, moreover oversaw product declining budgets and managed cost of food and labor (24% food cost, 28% labor cost).

Executive Chef/General Manager

• 2011 - 2013

While serving Bon Appetit Management - Intel Northwest | Intel Executive Offices, Chef Ron successfully:✯ Piloted the opening and management of new upscale concept café for Intel executive offices, including staff recruitment, and the training/implementation of standards and systems. ✯ Crafted upscale menus that changed daily, and served 500 guests for breakfast and lunch. ✯ Ranked at first place in North America by Intel employee surveys for extraordinary customer satisfaction, cleanliness, and cuisine while accomplishing company’s sales objectives and operating within budget. ✯ Steered many food programs that cascaded to cafes nationally.

Chef / Owner

• 2008 - 2011

✯ Started an upscale catering business in Santa Barbara wine country executing wine dinners, weddings, and special events for 20 to 500 guests while handling a staff of up to 60 members. ✯ Set the menus featuring "farm to plate" global cuisine according to client preferences, budget, and season. ✯ Paired wines using local, organic and sustainable ingredients, as well as received recognition as a preferred caterer at top wineries averaging 30% net. ✯ Started an upscale catering business in Santa Barbara wine country executing wine dinners, weddings, and special events for 20 to 500 guests while handling a staff of up to 60 members. ✯ Set the menus featuring "farm to plate" global cuisine according to client preferences, budget, and season. ✯ Paired wines using local, organic and sustainable ingredients, as well as received recognition as a preferred caterer at top wineries averaging 30% net.

Private Chef/Beverly Hills, CA

• 2008 - 2011

✯ Planned to include all meals to many different types of upscale cuisines while concentrating on nutrition and dietary restrictions. ✯ Shopped organic and sustainable ingredients from farmers markets, specialty shops, and high end grocers throughout the Beverly Hills area. ✯ Arranged the planned and spontaneous dinner parties, also administered the day-to-day operations of staff for multi-million dollar estate while strictly adhering to set budgets and cleanliness standards. ✯ Planned to include all meals to many different types of upscale cuisines while concentrating on nutrition and dietary restrictions. ✯ Shopped organic and sustainable ingredients from farmers markets, specialty shops, and high end grocers throughout the Beverly Hills area. ✯ Arranged the planned and spontaneous dinner parties, also administered the day-to-day operations of staff for multi-million dollar estate while strictly adhering to set budgets and cleanliness standards.

Executive Chef

• 2006 - 2008

✯ Appointed by new ownership to re-open 3 failing fine dining restaurants; 1 Italian, 1 steak and seafood, and 1 Caribbean concept. ✯ Created interesting and contemporary menus, concepts, décor, and cohesive and profitable service styles. ✯ Appraised and re-trained kitchen management and staff regarding strict ordering, receiving, storage, preparation, and service standards to polish the skillset and deliver efficient services. ✯ Sustained food cost at 28% and labor cost at 32% while adhering to pre-set budgets by myself, operations manager, and ownership. ✯ Maximized profit to over 1M annually at each outlet via proper management, tactical marketing, and reputation.

Chef/Owner

• 2001 - 2006

With MARE BLU, Chef Ron successfully delivered results and achieved the following highlights:✯ Founded white linen, 80 seat French/Mediterranean restaurant with farm to table philosophy, while also conceptualizing interior design, menu, wine list, and service style. ✯ Hired and trained FOH and BOH management team and staff of 35, and furthermore, served as an Executive Chef and monitored all restaurant operations for the provision of optimal and impeccable services. ✯ Increased visibility and customer base through community involvement, monthly wine pairing dinners, charity events, banquets, and local club meetings. ✯ Paid investors off in first year and generated the net profit of $750,000 annually, moreover managed P&L and maintained food cost at 28% and labor cost at 35% while upholding low employee turnover. ✯ Featured on Sunset Magazines "Best of California" television program, voted for “Business of the Year” by SBA’s local S.C.O.R.E. chapter, hosted “Secrets of Mare Blu” weekly television show, and won “Pinot and Paella” contest among 20 top area chefs.

Chef/Owner

• 1999 - 2006

With MARE BLU, Chef Ron's responsibilities and successes included:✯ Arranging wine dinners, weddings, and special events for 20 to 500 guests including high profile clients and celebrities while managing a staff of up to 60. ✯ Attained solid reputation as preferred caterer at 12+ top wineries, raised profit for restaurant startup in less than two years (averaged 30% net).