Mexican

Chef Ryan Rondeno is an acclaimed celebrity private chef, author, and entrepreneur best known for pioneering "Creole-Cali" fusion cuisine, which seamlessly blends the bold, soulful flavors of his native Louisiana with the fresh, local, and sustainable ingredients of California. Operating out of Los Angeles, he is the executive chef and owner of Rondeno Culinary Designs, a premier luxury catering, experience hosting, and meal preparation service. Over his career, he has built a highly sought-after reputation cooking for A-list Hollywood celebrities, including Will Smith, Ashton Kutcher, Ben Affleck, Lizzo, Stevie Wonder, and Mike Tyson.Culinary Philosophy & BackgroundOriginally from Metairie, Louisiana, Rondeno's passion for cooking was initially nurtured by his family. He formalised his culinary training at the Chef John Folse Culinary Institute and went on to sharpen his skills at legendary New Orleans establishments, including Commander's Palace and La Petite Grocery, as well as restaurants in Atlanta and New York. After relocating to California following Hurricane Katrina, he adapted his deep-rooted Southern traditions to fit the health-conscious, farm-to-table ethos of the West Coast.Rather than limiting his menus to standard New Orleans staples like jambalaya and étouffée, Rondeno reimagines classic Southern comfort into elegant, modern culinary experiences. His repertoire crosses French, Italian, Southern, and Cajun-Creole styles, resulting in signature upscale dishes such as Lobster Cappuccino, Crawfish Enchiladas, Blue Crab Beignets, and Duck Confit with Whipped Ricotta and Picked Peaches.Major Projects & MediaCookbooks: He is the author of the widely praised cookbook, My Creole-Cali Kitchen: Louisiana Roots with California Flavors (published by Agate Surrey), which features over 100 accessible fusion recipes for home cooks.

Chicago native Victor Martinez, who worked his way up from his father’s bistro as a teen to some of the most respected kitchens in the country, is now bringing fundamental teachings to the culinary internship program at UHCHI. Victor’s upbringing in the kitchen is where he honed his love for cooking. After culinary school, Victor’s resume quickly took shape within the hotel Food & Beverage world. After positions at Hyatt, Sofitel, Renaissance, and Four Seasons, he started to look at cooking as an art form. Victor continued his career helping run the show at the luxurious Conrad Chicago, Hilton Oak Brook Hills Resort and The Drake Hotel downtown Chicago. During this time he was introduced into the world of teaching, assisting at Purdue University’s Hospitality and Tourism Management program. He became passionate about imparting the knowledge he had acquired through his 25 years experience to the next generation of chefs. Now he continues sharing his culinary knowledge and industry experience with his students at UNITE HERE Chicago Hospitality Institute’s Chef de Partie Apprenticeship Program.

While most kids were playing with action figures, Eric was in the kitchen testing and tasting recipes. As a youngster growing up in Brooklyn, New York, Eric found excitement, challenges and passion in his favorite place—the kitchen. His childhood love became his career path and purpose. He studied at The Culinary Institute of America in Hyde Park, New York and soon after graduation, worked under celebrity chef David Burke at the River Café. He credits this experience with sparking his creative artistry with food. Chef Eric believes that food speaks a universal language. To become a truly accomplished chef, one must be aware of the styles from other cultures. Working with some of the best chefs from around the world , he learned how to finesse the romance of a dish, learned how to infuse passion and robust flavor into his cooking. And learned how to meld old-world practices with modern cuisine. The world took notice, as Chef Eric became Chef de Cuisine at the famed Marriott Marquis in New York City. Chef Eric continued to incorporate internationally flavors while introducing new techniques to his preparation and presentation. The James Beard Foundation, world famous for re-establishing the American way of cooking and the technique of using only fresh, indigenous ingredients, recognized Chef Eric for his contributions to the gastronomic culinary scene in the United States. Chef Eric has been invited 6 times to host a dinners at the James Be¬ard House in New York, the first internationally recognized catering chef to be given this prestigious opportunity. The superlatives continued when The International Chef’s Association named Chef Eric Creative Caterer of the Year and Chef of the Year—the only American chef to receive that distinction. Complimenting the industry recognition was the tremendous media attention Chef Eric has received. He has twice featured in Wine Spectator Magazine with an Award of Excellence. USA Today recognized him as one of the Top Ten