A Certified Executive Chef by the American Culinary Institute, Chef Ron has won numerous awards on both the national and international levels. His many accomplishments include winning the National U.S. Skill Olympic Gold Medal in the Vocation Industrial Clubs of America competition at the age of 17. He has held positions, including Chef at the Estuary Grey Oaks, Pelican Bay Country Club. the Noble House Resort and Club, Frascatti Italian Restaurant, Cloyde Steak House and lobster, Little Italy Restaurant, oral hospitality The Ritz Carlton, and Executive Chef at Montauk Yacht Club. Chef Ron brings more than 20 years of culinary experience to the table. He has opened different restaurants, with cuisine ranging from "high roller" suite restaurants that served the finest caviar, foie gras and champagne, to Japanese, Cantonese, Arabic, Russian, German, Italian, Asian Fusion, and Pacific Rim cuisine. At the BOUJOLAIS in France, one of also studied with the great chefs of the Caribbean. During his career, he has had the opportunity to work with several World-renowned master chefs such as Peter T Timmins, Chef Randal Cox, Jeff Bowles, Philippe Maronne, Chef Emeril Lagasse, Konrad Meier, Bryan Kay, Adam Savage, Scott Estel, Pierre Doussan, Robin Haas and Juan Villasenor. Chef Ron became certified as a Certified Executive Chef with the American Culinary Federation in 2004 and received his sanitation certifications from the American Sanitation Institute. He holds many professional memberships, including the Caribbean Culinary Association and the Association of ACF. He shares his wealth of experience with Culinary Team as an advisor to the Caribbean Hotel Training Program.