Ron Anderson
Raised in Memphis and spending unforgettable years with his uncle who was a Navy Master Chef and his Dad (also a good cook), Ron Anderson vividly recalls spending his summers in Nashville. The rich memories of his grandmother Lizzie's custard or lemon pies and grandmother Daisy's turnip greens and 'Sprite vanilla cake' brings a smile every time!
Ron didn't launch his first career in the culinary arena but by the time his wife encouraged him to attend culinary school (Ron was always the cook for his large holiday family dinners) he was ready for what ensued. His successful culinary career was sparked at the Clinton Presidential Library working in their café at lunch and cooking at private dinners for the who's who in Arkansas. The chefs he worked with opened Ron's eyes about how to create dishes and wonderful sauces during the two years he learned at their side. When he left to return to Memphis and the Olive Garden, his confidence in the kitchen was cemented!
By the time Ron moved to Jacksonville, his career took him to Cooper's Hawk as the Sauté Chef and Hotel Indigo as Sous Chef. His outgoing personality is perfect in any kitchen to help train others and his passion for creating banquet menus is a great asset for his new career at Culhane's. In fact, two recent dinner 'specials' were Ron's innovation: The Ultimate Patty Melt on rye with Cheddar Cheese, Caramelized Onions and Special Sauce (his secret)…and Marinated Pan-Seared Crispy Cod!
Ron didn't launch his first career in the culinary arena but by the time his wife encouraged him to attend culinary school (Ron was always the cook for his large holiday family dinners) he was ready for what ensued. His successful culinary career was sparked at the Clinton Presidential Library working in their café at lunch and cooking at private dinners for the who's who in Arkansas. The chefs he worked with opened Ron's eyes about how to create dishes and wonderful sauces during the two years he learned at their side. When he left to return to Memphis and the Olive Garden, his confidence in the kitchen was cemented!
By the time Ron moved to Jacksonville, his career took him to Cooper's Hawk as the Sauté Chef and Hotel Indigo as Sous Chef. His outgoing personality is perfect in any kitchen to help train others and his passion for creating banquet menus is a great asset for his new career at Culhane's. In fact, two recent dinner 'specials' were Ron's innovation: The Ultimate Patty Melt on rye with Cheddar Cheese, Caramelized Onions and Special Sauce (his secret)…and Marinated Pan-Seared Crispy Cod!