Chatting with Chef Ryan Rondeno

Published: Aug. 6, 2021, 4:07 a.m.

b'

Chef Ryan Rondeno has a passion for French, Italian and Regional American Cuisine. He has introduced his clients to new cuisine with his focus on local, sustainable cuisine with a strong emphasis on bold flavors. Chef Rondeno continues to revamp his own style of cooking with the love of New Orleans cuisine and fresh California flavors.

\\n

Born in Metairie, Louisiana, Ryan Rondeno had a culinary upbringing surrounded by great southern cooks, including his grandfather who was a local legendary chef. He began his career at 16 working as a New Orleans prep cook, where his love for Cajun-Creole cuisine began. After graduating high school, he attended The Chef John Culinary Institute in Thibodaux, Louisiana. While in school, he working under the late Chef Jamie Shannon of Commander\\u2019s Palace, who instilled the importance of restaurant service, and Chef Anne Kearney of Peristyle, who focused on detail and perfection. These two chefs helped Rondeno build a strong foundation of southern cooking and superb technique.

\\n

After obtaining a college degree, he worked with chefs Emeril Lagasse, Anton Schulte, Mathais Wolf, Sue Zemenick, and Gerard Maras to enrich his culinary repertoire. Rondeno established culinary techniques in French, Italian, Southern, Cajun-Creole, and farm-to-table cuisines under remarkable chef-teachers and mentors. The opposing schools of stark simplicity and grand detail expanded Rondeno\\u2019s culinary range, allowing him to strike a balance to develop his own gastronomic flare.

\\n

After Hurricane Katrina, he rolacted to Atlanta and rejoined the Emeril Lagasse Corporation as a saucier, butcher, and sous chef under Chef Michael Blydenstein. As he continued to hone his skills, Rondeno moved to New York where he became Executive Chef at a Southern style seasonal restaurant.

\\n


\\nIn 2008, Chef Rondeno relocated to Los Angeles, and is currently a personal to celebrity clients. His culinary focus is on the use of grass-fed organic meats and locally-grown organic produce, with an emphasis on creating bold flavors. As his cooking continues to evolve toward clean eating and the use of sustainable products, Chef Rondeno continues his work as a chef for his celebrity clientele, including the catering for gala dinners and large-scale culinary events.

\\n

In 2014, Chef Rondeno started Rondeno Culinary Designs focusing on creating crafty and elegant bites for his clientele. He has found the perfect mix of combining New Orleans cuisine and fresh California flavors.

\\n

In 2016, he developed the Ryan Rondeno Spice Collection (Nola Creole Rub, Citrus Herb Rub, and Ancho-Chili BBQ Rub). His focus was to help cooks enhance the flavor of the dishes.

\\n

Ryan\\u2019s website is https://www.rondenoculinarydesigns.comand his app is Food Culture, available on android and IOS. I downloaded the app \\u2013 wonderful recipes!

\\n\\n--- \\n\\nSupport this podcast: https://podcasters.spotify.com/pod/show/michelemarotta/support'