Your Host: Peggy Sweeney-McDonald
Guest: Chef Ryan Rondeno
Chef Ryan Rondeno has a passion for French, Italian and Regional American Cuisine. Daily he introduces his clients to new cuisine with his focus on healthy, organic cuisine with a strong emphasis on bold flavors. Chef Rondeno continues to revamp his own style of cooking with the movement of clean eating and economic friendly products.
Ryan is originally from Metairie, Louisiana. Ryan was introduced to Southern Cuisine by his family of cooks. His grandfather, a great chef, played a notable role in developing Ryan’s passion for cooking at an early age. At sixteen, Ryan began working in a local steakhouse as a prep cook where the love for Cajun-Creole cuisine began. In high school, he worked his way up to line cook. After graduating from high school, Ryan attended the Chef John Culinary Institute where he discovered his passion for culinary arts. While attending the institute, Ryan worked under the late Chef Jamie Shannon of Commander’s Palace in New Orleans who instilled the importance of service in a restaurant, and Chef Anne Kearney of Peristyle, who focused on detail and perfection. Between these two chefs, a strong foundation of southern cooking and technique was set in place.
After obtaining a college degree, Chef Ryan Rondeno moved on to working with Chefs such as Emeril Lagasse, Anton Schulte, Mathais Wolf, Anton Schulte, Sue Zemenick, and Gerard Maras. His techniques for French, Italian, Southern, Cajun-Creole cuisine, and farm to table cuisine was further influenced by these tremendous teachers and chefs. The emphasis he was taught on simplicity and detail led him into discovering his own flare.
In 2005, after Hurricane Katrina forced thousands of people to evacuate their homes and relocate to other states, Chef Ryan Rondeno relocated to Atlanta, Georgia. He rejoined the Emeril Lagasse Corporation as a saucier, butcher, and sous chef under Chef Michael Blydenstein. After restaurant closure, he honed his skills as Executive Chef at a Southern style seasonal restaurant in Long Island, New York.