Executive chef Ron Calafell possesses nearly two decades of culinary experience. Trained in both Italian and French culinary arts, he has served guests at prominent New York hotels and private clubs, and has managed such high volume venues as banquet halls and fine dining restaurants. Ron Calafell draws on this leadership experience to serve as executive chef at Coveleigh Club in Rye, New York, an exclusive club serving nearly 400 members. Mr. Calafell develops all menus for the multi-unit facility, planning each dining experience offered at the club’s banquet room, a la carte restaurant, and cafes. He has led Coveleigh’s culinary operations for more than a decade, successfully increasing yearly food sales from $850,000 to $1.2 million while reducing costs by 13 percent. He has maintained the venue’s excelling health department ratings and ServSafe certifications, and his work has garnered a 93% approval rating among current Coveleigh Club members.
Ron Calafell received his bachelor’s degree in food service management, as well as an associate’s degree in culinary arts, from Johnson & Wales University, graduating summa cum laude. He entered the culinary industry as a banquet cook in New York’s Waldorf Astoria hotel, eventually rising to the position of sous chef at Oscar’s Restaurant. There, Mr. Calafell assisted in serving over 1,400 diners each day, gaining valuable experience in kitchen management and menu development.