As executive chef of in Lower Manhattan, serves a menu informed by myriad cuisines and some of the places where he’s lived around the world.
In this conversation recorded outside the restaurant in late 2022, Ron describes his initial interest in food and cooking, his gravitation to New York City, and his experience in a range of New York restaurants, from the glitzy Le Cirque in Midtown to the smaller and more intimate Jewel Bako and Degustation Downtown.
(As you’ll hear in the interview, we’re still not sure if Ron wants you to check out , where he did cooking demos during the pandemic, but have a look if you like; they’re charming.)
This episode of , a fully independent podcast hosted by Andrew Friedman, was published with permission.
