Corporate Executive Chef
Chef Ron brings more than 25 years of culinary experience to his position as Corporate Executive Chef at Stampede Meat, Inc.
Ron is a member of the American Culinary Federation, Chicago Chefs Association, Research Chefs Association, Institute of Food Technology, and the Educational Advisory Board of The Art Institute of Chicago, Culinary/R&D. He received his degree in Occupational Science from Johnson and Wales, Providence, Rhode Island.
He started his career in fine dining establishments in Boston and then Chicago including serving as executive sous chef at both the Pump Room and the Midland Hotel. These prestigious appointments gave him an opportunity to develop a mastery of food seasoning, recipe development, and product presentation. He was appointed as a culinary instructor at The Cooking & Hospitality Institute in Chicago, where he introduced hundreds of prospective chefs to the culinary, baking, and pastry arts industry. Ron moved into the corporate world where positions as executive chef allowed him to not only manage multi-million dollar food and beverage operations but also to work with marketing and purchasing groups to develop and launch new products.
In 2010, Ron joined Stampede Meat as Corporate Executive Chef. He leads and develops Chef2Chef™ relationships and directs the company in new product creation and menu analyses. Customers have invited him to work directly with their locations to study the customer experience, improve flow through the kitchen, and reduce ticket times. Ron knows his way around the front and back of house, bringing a skilled eye to each challenge.