rancho bernardo inn team

While most kids gobbled up homemade chocolate chip cookies, Corporate Executive Chef Ron Fougeray was more interested in the techniques and ingredients behind those cookies. His quest for knowledge eventually led him to the Culinary Arts Program at the respected Johnson & Wales University.

During his nearly seven-year tenure at Philadelphia’s acclaimed Le Bec-Fin — rated America’s finest French restaurant and awarded five stars by Mobil Travel Guide for 40 years — Chef Ron was mentored by the restaurant’s renowned owner: French chef, Georges Perrier. As he worked his way up to Chef de Cuisine, his mentor left an indelible impression on him, teaching him to expect only the highest standards for his menu, staff, and cooking equipment.

In 2009, Chef Ron transitioned to Bibou BYOB, where he worked alongside chef-owner Pierre Calmels. He started off as Chef de Cuisine and worked his way up to Executive Chef in 2013, during which time Bibou garnered several accolades, including one of “The Top 10 New Restaurants” by GQ Magazine and the top restaurant in Philadelphia by NBC.com. It was also a James Beard Finalist for Best New Restaurant and was one of only four restaurants to receive four bells — the highest rating — from the Philadelphia Inquirer.

For the past three years, Chef Ron has been Executive Chef of Surf & Sand Resort, and now he is excited to work with and lead a larger team as Corporate Executive Chef, overseeing culinary operations for all JC Resorts.

He is passionate about making everything from scratch and sourcing the finest possible ingredients. A keen appreciation for food history plays a large role in the style and flavors that he brings to JC Resorts dining. While in the kitchen, he aims to elevate the performance of the entire staff through teamwork to achieve the ultimate goal: smiles from guests.

“Culinary arts is a revolving wheel. It helps to remember the ideas and techniques of those that came before us, while putting a modern twist on flavors and presentation.”

Our Sommelier & Cellar Master at JC Resorts, Joe Baumgardner, has brought new wines and exciting pairings to AVANT since October 2015. His interest in wine was sparked by his father’s wine collection. His father collected wines in the 1960s and 70s — and Joe took self-guided lessons about these fine labels by dipping into the family cellar when his father wasn’t looking.

Working in restaurants since he was 15, it became clear that his passion was strong enough to pursue a career in wine. He achieved the Sommelier Diploma from the International Sommelier Guild in 2008.