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Movers and Shakers Interview with Chef Ryan Rondeno

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Chef Ryan Rondeno

Tell us your name and a little about yourself.

I am Chef Ryan Rondeno, personal chef in LA who has cooked for some of the most notable names in the industry–Ashton Kutcher, Diddy, Ben Affleck, Will Smith, Common, Tyrese Gibson, Robert Smith, Xhibit, Mercedes-Benz, Lamborghini, Will McGinest, LA Philharmonic, and more.

My cuisine is shaking up the restaurant industry with his line of cookbooks, spices and rubs, and bringing elegant dishes, bold flavor, and simple technique to the home front. My lavish recipes are available to people across the U.S. I also offer some trade secrets, training through simple technique, tips and tricks, and revealing signature recipes for all ages. With a passion for French, Italian and Regional American Cuisine, my focus remains on local, sustainable cuisine with a strong emphasis on bold flavors—not to mention the love of New Orleans cuisine and fresh California flavors.

 

What exactly does your company do?

I am the Founder and Owner of Rondeno Culinary Designs and the Rondeno Spice Collection (Nola Creole Rub, Citrus Herb Rub, and Ancho-Chili BBQ Rub) designed to help cooks of all skill levels enhance the flavor of the dishes. His culinary focus is on the use of grass-fed organic meats and locally-grown organic produce.

Most notably, I have appeared on a variety of tv segments and placed in global food competitions as well.

* World Food Championships (top 10 finish) * The Jam TV show * Atl & Co * Good Day Charlotte * Good Day San Diego * NY food & Wine Fest * Culinary Fight Club-LA, San Diego, Chicago (won 3 times and finished 3rd in national championship)*

With a passion for French, Italian and Regional American Cuisine, my focus remains on local, sustainable cuisine with a strong emphasis on bold flavors—not to mention the love of New Orleans cuisine and fresh California flavors. Rondeno Culinary Designs focuses on creating rewarding experiences through, events, dinner parties, popup dinners, and the addition of meal prep services.

 

What were the biggest challenges you have faced and how did you overcome them?

Starting in the restaurant industry didn’t come easy. I encountered many characteristics that didn’t mesh at first. Communication and team-building needed to come into the equation. Growing up as an introvert didn’t help either. I knew something had to change. The ability to be vocal would play an important part in my success. Some days were tough because it was uncomfortable, but the chefs saw more in me. They would put me in situations that required me to be confident and lead a team. The series of events turned out to be a great success and allowed me to help others who struggled with the same ability.

 

What piece of advice do you wish someone had given you at the start of your career?

My advice for aspiring chefs is to try new food. I believe young chefs should experience new favors to expand their palate. They should never stop researching and learning.

 

Who are your biggest influences and people you admire and why?

Daniel Boulud, Bobby Flay, Emeril Lagasse, Marc Forgione, and Eric Ripert. These group of chefs helped to pave the way and hone my cooking style to what it is today.

 

None of us are able to achieve success without some help along the way. Is there a particular person who you are grateful towards who helped get you to where you are?

I’ve had the privilege of working with chefs, such as: Emeril Lagasse, Anne Kearney, and Sue Zemanick. They’ve set the foundation of who I am today in the restaurant world. I’ll always take with me the foundation of being at the Chef John Folse Culinary Institute, a school that is continually filled with talented teachers and up-and-coming chefs to learn.

The journey has been amazing. I’ve had the chance to work with and learn from amazing chefs throughout my years. When I first stepped into the kitchen, it was a surreal experience. The vast amount of ingredients and techniques that have been applied are now a part of my cooking repertoire. New Orleans will always be my birthplace of the journey.

 

What do you see as your greatest success in life?

The ability to set out and achieve the unthinkable is the greatest success in life. We all have goals and desires that are placed on a pedastool. Our main agenda is how can motivation be maximized to achieve our agendas.

 

How can people follow your journey? Please list your social media URLs

Instagram: @nolachef212, @rondenoculinary
Facebook: Rondeno Culinary Designs; Rondeno Spice Collection
Twitter: @ChefRyanRondeno

Founder & Editor-In-Chief of Kivo Daily Magazine

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