Ron Rosselli

CULINARY DIRECTOR

With over 20 years of experience, Ron Rosselli is a skilled culinary professional currently serving Apicii as the Culinary Director. He has managed an extensive range of fine dining to casual restaurant concepts, including standalone venues, and restaurants within Membership Clubs, Resorts and Hotels.  Ron’s cuisine is inspired by bold flavors and diverse culinary traditions from around the world. He prides himself on his ability to lead with a positive and productive attitude that can build up and empower upcoming culinary leaders who are developing their skills under his mentorship. 

Starting as a line cook in NYC, he has worked his way up through the ranks, honing his skills as both a chef and a leader. He has worked under chefs such as Daniel Boulud, where he learned classic French cooking techniques, and Chef Andrew Carmellini, who introduced him to the art of Italian cuisine. 

Chef Andrew Carmellini ultimately brought Ron on as the Sous Chef on his opening team at Avoce. Ron was essential in developing recipes, menus, daily specials and staff training. With the success of Avoce, Chef Andrew Carmellini once again invited Ron to help open another restaurant — this time as part of the management team in the role of Chef de Cuisine. Ron was integral in generating $14.5 million in food and beverage revenue for Locanda Verde and the Greenwich Hotel. 

Ron's passion is managing and developing successful restaurants and delicious food. Over the years, he has continued to hold his team to a high standard. As Executive Chef for The Standard High Line, he contributed to generating $48 million in annual food and beverage sales revenue. Not only was he responsible for the logistics of the operations and hiring 85 culinary and back-of-house team members, but he was also responsible for developing menus for The Standard Grill, Living Room, The Patio and Top of the Standard.