Chef Ron’s culinary style is modern and creative but also driven by many ethnic influences. Years of travel and research have given Chef Ron a great understanding of how to utilize unique global ingredients and preparations in a way that tantalizes the American palette.
BOH operations Kitchen management Leadership Lectures/classes Menu development
Safe food handling Staff training Time management Recipe development Cookbook author
As a child, my family’s obsession with tasty food & habit of gathering in the kitchen inspired me to cook. Before I was tall enough to see above the counter tops, I'd spend hours absorbing the sounds, aromas, & orchestrated movements surrounding me. Those experiences sparked the curiosity & excitement I still feel. I encourage people to see cooking as a multi-sensory activity. Sautéed onions passing through the goldenbrown stage to the threshold of caramelization can be judged purely by smell.
Chef Bernard Guillas and Chef Ron Oliver: Flying Pans Cookbook 101
Chefs Bernard Guillas and Ron Oliver of the Marine Room
Two Chefs One Catch: A Culinary Exploration of Seafood guides you around coastal regions weaved through a tapestry of cultures, cuisine, mouthwatering recipes and magnificent photography. Bernard & Ron’s passion for the deep blue ocean jumps off the page bringing together the cook, the fisherman and the fragile ecosystem. - Eric Ripert Chef, Author and co-owner of Le Bernardin, New York
This is a modern masterpiece and is designed for much use in my home kitchens. [Regarding Ron Oliver's Cookbook: Flying Pans] - Mario Batali
Chef Ronald Oliver began his culinary odyssey after high school when he traveled throughout the United States and Mexico tasting, savoring, and noting foods of the various regions he visited. Upon his return, he knew he had made his career choice and enrolled at Johnson & Wales University where he received an Associate of Science in Culinary Arts degree.
Oliver’s first job took him to the Peabody Hotel in Orlando, Florida, where he served in the Garde Manager kitchen and then as Sous Chef of Dux, the hotel’s signature restaurant and the only Mobil-rated four-star restaurant in Central Florida. Honing his skills, Oliver returned to California where he worked for world class chef Roy Yamaguchi at Roy’s Restaurant in Monterey. He then returned to Dux where he took on the lead role in the kitchen.
His desire to return to his Southern California roots brought him to La Jolla’s Marine Room as Chef de Cuisine. Chef Ron’s culinary style is modern and creative but also driven by many ethnic influences. Years of travel and research have given Chef Ron a great understanding of how to utilize unique global ingredients and preparations in a way that tantalizes the American palette. Examples of Ron’s favorite discoveries are lemon myrtle oil from Australia, annatto seed from South Mexico, cubeb berries from Java and sour plum powder from China.
In contrast to the global nature of his spices and condiments, Chef Ron is a big supporter of locally grown, organic food products and sustainable agriculture. He has built a relationship with local farmers and is involved in teaching the benefits of responsible farming. “A farmer can pick vegetables out of the ground in the morning, deliver them to our door in the afternoon, and they are on the table being shared and talked about that evening.”