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Cuisine:
Steak
California Coastal
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Chef Ron Fougeray
Chef Ron Fougeray: Gobbling up homemade chocolate chip cookies has been a culinary primer for kids in the kitchen for generations. For former Splashes Executive Chef and current Surf & Sand EC, Ron Fougeray, the techniques and ingredients were more intriguing. His quest for knowledge eventually led him to study at the respected Johnson & Wales University in the Culinary Arts Program.
Time spent at Philadelphia’s most famous restaurant, Le Bec-Fin proved instrumental for Chef Ron. Considered an institution in Philadelphia, the restaurant was rated America’s finest French restaurant, and the Mobil Travel Guide consistently awarded it five stars for 40 years. During his nearly seven year tenure, Chef Ron was mentored by renowned owner and French chef, Georges Perrier, and worked his way up to Chef de Cuisine. Perrier left an indelible impression on Chef Ron, teaching him to expect only the highest standards for his menu, staff and cooking equipment. Chef Georges continues to be a mentor and personal friend. In 2009, Chef Ron transitioned to Bibou BYOB, where he worked side-by-side with owner and chef, Pierre Calmels. He started off as Chef de Cuisine and worked his way up to Executive Chef in 2013. Bibou garnered a variety of accolades during his tenure. GQ Magazine named it one of “The Top 10 New Restaurants” and it was voted the top restaurant in Philadelphia on NBC.com. It was also named a James Beard Finalist for Best New Restaurant and received four bells (highest rating) from the Philadelphia Inquirer. There were only four restaurants in the entire city to be awarded that distinction.
Having learned from such respected culinarians, Chef Ron is passionate about making everything from scratch and sourcing the finest possible ingredients. A keen appreciation for food history plays a large role in the style and flavors that he displays at Splashes. “Culinary arts is a revolving wheel. It helps to remember the ideas and techniques of those that came before us, while putting a modern twist on flavors and presentation.”
While in the kitchen, Chef Ron stresses teamwork to elevate the performance of the entire staff. Everyone being in sync is critical to achieving the ultimate goal – smiles from guests. Chef Ron describes his culinary style as creative and cutting edge. Combining his extensive knowledge of food history with his modern twist on flavors and presentation, Chef Ron’s been able to construct an exquisite menu. Taking advantage of Southern California’s bounty of fresh seafood, he’s able to source the finest ingredients available – a highlight among all of the new menu items.
Chef has now been promoted to a global Role as corporate Executive chef for JC resorts.
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