After two decades working as Chef de Cuisine of La Jolla's iconic The Marine Room, Ron Oliver will move on next month to take the role of Corporate Chef for San Diego-based Meditteranean restaurant chain Luna Grill.
Ron Oliver joined The Marine Room as Chef de Cuisine in August 1998, working alongside Executive Chef Bernard Guillas, a French Master Chef who earlier this summer was inducted into the French Culinary Academy. Along with Guillas, Oliver co-wrote two cookbooks - Flying Pans, which was awarded top 10 Cookbook in America honors at Book Expo America in 2010, and Two Chefs, One Catch in 2014. Chef Ron has also won numerous awards during his time with The Marine Room, including being named the Gold Medallion Chef of the Year by the California Restaurant Association San Diego Chapter in 2017.
"After 20 years I decided to try something new," commented Oliver about his departure from The Marine Room. "It's an amazing restaurant, company and team though, so it's hard to leave."
Chef Ronald Oliver began his culinary journey by attending Johnson & Wales University, where he received an Associate of Science in Culinary Arts degree. His first cooking job was in the kitchen at Peabody Hotel in Orlando, Florida, where he served in the Garde Manager and then as Sous Chef of Dux, the hotel’s onsite signature restaurant. Oliver eventually returned to California where he cooked for Celebrity Chef Roy Yamaguchi at Roy’s Restaurant in Monterey. He later returned to Dux where he took on the Executive Chef role in the kitchen before moving to San Diego and joining the culinary team at The Marine Room. As of September 10, Ron will be taking the job of Corporate Executive Chef of Luna Grill, a Meditterranean restaurant chain with nearly 50 locations in Southern California and Texas.
The Marine Room is currently hosting interviews for a replacement for Oliver. Those interested are encouraged to email credentials to Executive Chef Bernard Guillas at [email protected].
The Marine Room is currently hosting interviews for a replacement for Oliver. Those interested are encouraged to email credentials to Executive Chef Bernard Guillas at [email protected].
