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About The Chef
BIOGRAPHY
Chef Ron Oliver travels to far reaches of the world in search of culinary inspiration.
But back in his home kitchen, he seeks out the finest local, natural, and fresh
ingredients to star in his tasty creations. A tireless globetrotter from an early age,
Ron’s unique talent is to blend the exotic ingredients found on his travels into signature
dishes that surprise and delight the palate.
His first cookbook, the celebrated Flying Pans, nominated for Cookbook Of The Year,
illustrates Chef Ron's fine balance between ethnic discovery and culinary sophistication.
As Chef de Cuisine at the prestigious Marine Room in La Jolla, California, Ron has led
his talented team to eight titles as Best Restaurant in San Diego.
His passion for food and cooking expands to support local schools and to help young
people learn about food literacy by planting sustainable gardens. Ron is also an
accomplished artist creating unique food-inspired art objects for his fans.
Ron lives in San Diego with his wife, Isabel, and their two daughters.
PHILOSOPHY
It seems to me that chefs who practice Molecular Gastronomy are striving to reach a new level of cooking that transcends what we know of as cuisine today. I think it is important to be evolutionary in one’s pursuit of culinary art. However, being that food is a product of the earth, a cook should be guided by enlightenment more than by technology. In the kitchen, enlightenment is the ability to see things clearly and to know what is truly important. If you live close to the land, and hold good food values in your heart, your tendency in the kitchen will be to isolate and exaggerate those things that are naturally beautiful. Molecular chefs give the pretext that they just want to change the way people see food when actually they are changing the food itself. This is a novelty that has it’s place somewhere for entertainment value. As a community, our goal for the future should be to integrate agriculture into residential areas and to be self reliant by planting gardens and to share our abundance with others and to take care of the earth as much as it takes care of us. As chefs, we should be inspired by naturally occurring goodness and to nurture the community with tasty cuisine.
FAVORITE INGREDIENTS
Here are ten of my favorite things to cook with ---
1) EGGPLANT
I love eggplant for their versatility, their cultural diversity (you find different types of eggplants all over the world, from Europe to Asia to Latin America) and especially for their spongy texture which absorbs flavorful sauces and spices so nicely.
2) BEETS
I'm a big fan of the sweet earthy flavor of roasted beets and I love their intense color and silky texture. Peeling roasted beets with your fingers is one of those therapeutic kitchen tasks. You start with a rustic dirty looking bulb and in a few seconds reveal a shiny garnet colored tasty sphere.
3) CORN
Corn (and maize) are so interwoven into the culture and evolution of the American continent, that you can hardly think of one without the other. Beyond all that fascination, popping milky sweet kernels of fresh corn with your front teeth is one of life's greater culinary pleasures.
4) POMEGRANATES
There is no other fruit more artistic and legendary than a pomegranate. These two things give pomegranates an almost sacred place in the kitchen, and that's before taking into account the fantastic tannicky sour flavors of the pomegranate seeds.
5) KAFIR LIME LEAVES
If you don't know kafir lime leaves, go to your nearest Thai restaurant and order a bowl of tom yum soup. That intoxicating citrus perfume steaming up from the bowl -- that's kafir lime. Then beg the kitchen to spare you a few leaves to go for your own experimentation.
6) COCONUT MILK
I love cooking with coconut milk for it's rich tropical creaminess. It's great in atole, a hot cornflour thickened beverage, and also in mixed drinks. Don't mistake the coconut water for the milk. The water is the liquid inside the whole coconut. The milk is produced by pulverizing and straining fresh coconut meat.
7) FERMENTED BLACK BEANS
Another exotic Asian ingredient to make my list, fermented black beans have such a complex character that can be turned into a great sauce for heartier fish like ahi and salmon and grilled skirt steak.
8) AMARULA
An African liqueur made from fresh cream and the fruit of the Murula tree. My sister turned me on to it after a trip to Africa. It is one of the easier ingredients to work with - just pour over a bowl of vanilla and chocolate ice cream for the most divine dessert course.
9) TAMARI
Tamari, high quality soy sauce, is a staple in my home kitchen. From mixing up a traditional japanese ponzu, to marinating a latin spiced tri tip roast, tamari goes everywhere.
10) ANNATTO SPICE
Annatto has long been exploited by the industrial world for it's coloring properties (cheddar cheese, butter, ice cream, etc.) leaving very few people to know of it's true talent as a tangy brilliant orange rub for sauteed shellfish, baked poultry and grilled meats. I buy it already ground in the latin section of grocery markets.
CALENDAR
HAPPY HOUR AT THE MARINE ROOM!
Catch the best Sunset Spot in San Diego. Sunday through Friday: 4 p.m. to 6 p.m.
$7 well drinks and selected wines. Two for one Appetizers!
For more information call (858) 459-7222.
August 4
Chef City Flying Pans Cooking Demonstration and Book Signing
• Apricot Ginger Glazed Tasmanian Salmon
• Corn Fennel Relish, Avocado Oil
• Cast Iron Skillet Southern Peach Cobbler
• Peanut Brittle, Coconut Ice Cream
September 26
1 p.m. until 3 p.m.
Flying Pans Book Signing
Barnes and Noble Calabasas
October 2
Flying Pans Book Signing and Cooking Demo
Master Gardener Seminar
Marina Village Conference Center
1 p.m. until 3 p.m.
"COOK OUR BOOK" AT THE MARINE ROOM!
Starting September 7,we will be offering a 3 course menu of our favorite selections from Flying Pans! $50 per person, $65 with wine pairings. (tax and gratuity not included) Make your reservation early to ensure your preferred dining time. Call (858) 459-7222.
LOBSTER NIGHT RETURNS TO THE MARINE ROOM!
Every Monday starting September 6 ,we will be offering a 3 course menu with 3 different lobster tail preparations to choose from! $50 per person, $65 with wine pairings. (tax and gratuity not included) Make your reservation early to ensure your preferred dining time. Call (858) 459-7222.
HIGH TIDE BREAKFAST!
Our spectacular High Tide Breakfasts start up on October 9 and 10! More dates coming in November and December as well. Make your reservation early to ensure your preferred dining time. Call (858) 459-7222.
NEW DINNER MENUS AT THE MARINE ROOM
Chef Ron and Chef Bernard have unveiled new appetizer, dinner and dessert menus at The Marine Room, including lots of new surprises! Take for example the Green Curry Escargot Casserole or the Hand Churned Tarragon Butter Basted Lobster Tail. Thanks to Sous Chef Phillip Soriano, we are now hand making our own tofu as well. For reservations - 858 - 459 -7222.
FRIENDS
THE MARINE ROOM
For over 50 years, the Place where Memories are Made and the cuisine brings a perfect evening together, click here
Marine Room
THE LIQUID MUSE
Cocktail Goddess Natalie Bovis-Nelsen's website full of all sorts of liquid goodies, click here
The Liquid Muse
CHEF BERNARD
To check out his custom fennel pollen spice blends or to visit his site, click here
Chef Bernard
FOOD CHAINS
Food Chains are now available for purchase on this website.
LA VIGNE
For Kumquat Conserve, click here
La Vigne
NORTH PARK PRODUCE
One of the best places to buy super-fresh produce from around the world and from local growers. Make sure to check out the cheese counter! Buy your bagged Zataar spice there!
3551 El Cajon Blvd
San Diego, CA 92104
(619) 516-3336
GOOD EARTH PLANTS
Where Green Matters! Jim Mumford and his talented Green Crew are innovators in Green Roofs and Living Walls as well as Edible Gardens and inspired Interior Plantscaping. We love their progressive thinking, Earth-Friendly Design and warm hearts! Click here
Good Earth
7922 Armour Street
San Diego, CA 92111
(858) 576-9300
BIRCH AQUARIUM AT SCRIPPS
We support the great efforts in marine preservation being done right here in San Diego! A great Family Friendly place to get up close to marine life and the best view of La Jolla, click here
Birch
CRATE AND BARREL
Glass and Tableware Extrordinaire, click here
Crate and Barrel
PRESS AND SPECIAL EVENT APPEARANCES
For Press Kits and Special Event Appearances, please email Karen Lanning at karen@chefronoliver.com or at the "contact us" section
Karen Lanning
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