Ron Oliver

Ron Oliver

About

“Catering is not just feeding guests. It is a special honor for us to take part in your life’s moments and we know that at every event we have the opportunity to bring happiness to people’s lives. Cooking is much more than making food, it is also making memories. It is our passion to create joy and excitement for you and all of your guests.”

When Chef Ron was a child, his family’s obsession with tasty food and their habit of gathering in the kitchen inspired Ron to start cooking. Years before he was tall enough to see above the counter tops, he spent hours absorbing the sounds, aromas, and orchestrated movements surrounding him. Those experiences started the excitement Ron feels every time he steps into the kitchen. “I can close my eyes and revisit those very first impressions of cooking – the rhythmic tapping of efficient knife work, the steel-on-steel swoosh of hand-whipped cream, or the clinking of dishes as the table is prepared in anticipation”.

Chef Ron has traveled to far reaches of the world in search of culinary inspiration. Back in his own home kitchen, he seeks out the finest local, natural, and fresh ingredients to star in his tasty creations. Ron’s unique talent is to blend the exotic ingredients and preparations discovered through his research into signature dishes that surprise and delight the palate.

His first cookbook, the celebrated Flying Pans, winner of the IACP Cookbook of the Year, illustrates Chef Ron’s fine balance between discovery and culinary sophistication. As Chef de Cuisine of the prestigious Marine Room in La Jolla, California, Ron has led his talented team to eight titles as Best Restaurant in San Diego.

His passion for food and cooking expands to support local schools and to help young people learn about food literacy by planting sustainable gardens. The idea that food is a gift from the earth, that cooking is an actof love, and that eating is socially unifying, are all concepts he learned in the kitchen.

See me at:

Louis Latour Mentorship Dinner in Honor of Louis-Frabrice Latour
Grand Decant