Experienced Chef Ron Calafell
About Ron Calafell
Educated at Johnson & Wales University in Providence, Rhode Island, Ron Calafell earned both his associate of culinary arts and his bachelor of food service management with summa cum laude distinctions. Shortly after graduating in 1996, he began serving as a banquet cook with the Waldorf Astoria in New York City. Ron Calafell remained with Waldorf Astoria for the next six years, accepting subsequent promotions to tournant at the Peacock Alley and sous chef at Oscar’s Restaurant.
Mr. Calafell left the Waldorf Astoria in 2002 to become a sous chef at an exclusive private club in Rye, New York. Since 2003, he has been managing the club’s kitchen as its executive chef. In this position, he has reduced overall food costs by 13 percent while increasing annual food sales from $850,000 to $1.2 million. Ron Calafell’s cuisine is inspired by his French and Italian training as well as his tremendous love of Latin and Mediterranean food.