Chef Oldham realized quickly, while submitting regular articles to Hampton Roads Magazine, that he was deeply passionate about promoting and highlighting his projects, because he truly understands the competitive nature of the business and his personal identity as a chef. Considering the average revenue spike after being highlighted on a national platform is between 30–40%, this explains his interest in the venture. From magazines to national networks, you will find Chef Ronnie Oldham giving recipes for fall foliage, or being interviewed for his fresh take on waste-free kitchens—the next move into the future. He understands the importance of maintaining a consistent, ongoing conversation with his target demographic. 

   

    Fox Nation recently highlighted Chef Ronnie Oldham on Park’d, their nationally award-winning travel show, for his culinary accomplishments at West End Tavern, located on the famous Pearl Street in Boulder, Colorado. Chef Oldham is comfortable, entertaining, and enjoys the opportunity to promote his current projects. The episode aired globally in November 2023.

 

   Chef Oldham has been a staple in FSR Culinary Magazine, which serves the $300 billion full-service restaurant industry. The publication heralded Chef Ronnie for his food waste initiatives with “Forgotten to Fine Dining,” a menu innovation article showcasing his Family Meal at Balzac Wine Bar in Milwaukee, providing an innovative, playful, and modern dining experience. Once again, Chef Ronnie found himself among celebrated names such as Chef Eric Ripert of Le Bernardin, the three-Michelin-star restaurant in Manhattan; Stephanie Izard, Top Chef and James Beard Award–winning Chicago and Los Angeles restaurateur of Girl & the Goat; and Josh Henderson, Seattle street food pioneer and “restaurant maven” of Skillet and Westward, recognized for Top Ten Ethical Eats in America.

 

     With numerous highlights and interviews in Colorado publications, from articles to advertorials, most recently Boulder Weekly declares that "Oldham's travels were a masterclass in culinary art," as he "waxes poetic about his process."  Denver Post affirms that Chef Ronnie's contemporary mastery of BBQ is "upscale" and "has a smoke ring that smacks you in the face." He made his mark in one of the top culinary markets in the United States, cited as the “4th Hottest Food City in America.”  Chef Oldham was scouted from Boulder to New England to explore the culinary coastline of Massachusetts. He ultimately landed in “Southie”, steeped in culinary history dating back to the early 1800s.

 

    Chef Ronnie found his home at Lincoln South Boston, was nominated in his first year for “Best Brunch in Boston” by The Boston Globe, and immersed himself in New England's culturally rich, diverse communities. He found comfort in deeply rooted culinary traditions based on generational recipes, married with emerging demographics, creating innovative, multi-culinary bridges by exploring trending culinary markets and generational shifts, pairing them with seasonally valuable products while building relationships with emerging regional purveyors.