EVERY CHEF HOLDS HIS VALUES TO THE HIGHEST STANDARD
Whether in the lush landscape of Puget Sound, the bustling urban cityscape of the East coast, or the laissez faire elegance of New Orleans, my commitment to detail, creativity, passion and waste free sustainability is the anchor to financial consciousness, building and cultivating a strong team and creating an unparalleled guest experience.
Reducing carbon footprint while innovating cost effective culinary experiences.
Using creativity, experience & expertise to compose original cohesive dishes for all palettes and restrictions.
Leadership by example and teamwork by motivation, creating the highest standard of dedication for every project.
Evaluating unnecessary waste and implementing creative procedures to eliminate unrecognized financial loss.
Meet The Chef
Born and raised in New Orleans, Ronnie's culinary career began as a pastry chef in Louisiana and Virginia. The immediate passion sprung from his ability, growing knowledge and undeniable work ethic lead to a fast road to accomplished chef. At the age of 25 Ronnie was elevated to executive chef of a successful casual dining upstart and a new fine dining New York style chop house. Seeking further opportunities to expand his culinary knowledge and experience he decided Seattle was the next challenge. His appreciation for local products expanded and deepened his relationship with food. His career has taken him across America to numerous award winning restaurants innovating and highlighting each locations unique opportunities for further in-house and clientele growth.