Executive Chef Ron Rando was lured into the culinary world when his passion for food was recognized at an early age. As a teen, Ron worked in the food service industry in New York, which eventually led to his enrollment in the renowned Culinary Institute of America. After his apprenticeship at the 21 Club and successfully graduating, Ron headed straight back to New York City. He had the honor of working at The Plaza Hotel as Assistant Banquet Chef, under the direction of Tom. The two immediately clicked and spent several years together producing many of New York's most prestigious events. Ron then moved on to become a Sous Chef under Executive Chef Andre Renee at The Drake Swiss Hotel. A year later, fate led him back to Tom and Ron joined the Thomas Preti team as Executive Chef. Along with all of his experience, Ron brought with him his passion for food and commitment to quality and taste. He constantly seeks out the finest and freshest ingredients from local suppliers and vendors.
Ron encourages his culinary team to research and develop new and exciting creations. In addition to his expertise in cooking, he believes that Thomas Preti offers every client a personal and truly memorable culinary experience.
