Crafting Flavors with Passion
Wellome!
A highly experienced chef with years of culinary expertise in both Iran and Canada. He has owned and managed multiple restaurants and kitchens, in Iran and Canada, demonstrating strong leadership and creativity in the Western and Eastern culinary field. In 2019, he was recognized as the top chef at Earls Restaurant Group in Canada, highlighting his exceptional skills and dedication to the art of cooking.
Ron is good at cooking because he pays great attention to detail, uses fresh ingredients, and follows recipes carefully while also adding his own touch. Over the years, he has gained a lot of experience and understands how to balance spices and flavors perfectly. He is professional, reliable, team-oriented, with many years of high-volume kitchen and custom menu food-preparation experience. Growing up in a family that loves food, Ron found himself wanting to create food that his family will love, inspiring him to become a chef.
With many years of professional experience in the kitchen, Ron decided to establish his restaurant, Chef Ron Restaurant & Bar, in 2021. He then established his current kitchen, Ron’s Kitchen, in 2024. He invents recipes with a hint of Middle Eastern flavors that bring him back to his childhood.
A chef who had years of experience in Iran, owning and managing several restaurants and kitchens, eventually became a top-tier event and catering organizer. After moving to Canada, he began working with the Earls restaurant group, where he successfully completed various culinary training programs and strengthened his leadership in the kitchen.
In 2019, he was recognized as Chef of the Year, an honor that highlighted both his technical skill and his ability to inspire others. Following this achievement, he opened his first restaurant in Vancouver, Canada, where he personally designed and managed a diverse menu that blended international techniques with his own creative touch. His passion for food quickly gained recognition, drawing in loyal customers from across the city.
Later, he launched his own culinary studio, continuing his journey of innovation in the food industry. Today, he focuses on crafting dishes that balance tradition with modern flair, teaching and mentoring young chefs, and organizing large-scale events. His philosophy is simple yet powerful: create food with care, precision, and love, so every guest leaves with a lasting memory of both flavor and hospitality.