Saucier

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.

Tiffany Hendrix is a chef, culinary educator, and operations and workforce development leader with more than 15 years of experience across foodservice, hospitality, and culinary training. A graduate of Johnson & Wales University with degrees in Culinary Arts and Foodservice Entrepreneurship, Tiffany’s career has included roles as Executive Chef, Chef Manager, Director of Dining Services, and Chef Instructor/Culinary Program Manager. Her work extends beyond the kitchen, combining culinary expertise with a passion for developing people and building strong programs. She has led culinary workforce training, curriculum development, recruitment, apprenticeship coaching, team development, and large-scale foodservice operations while helping emerging hospitality professionals build the skills and confidence needed to succeed. Today, Tiffany brings together her experience in culinary operations, workforce development, organizational leadership, and consulting to build sustainable systems that strengthen both people and the organizations they serve.

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.