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.

Chef John Shelton’s penchant for coastal fare dates back to his childhood spent surfing and fishing off of the iconic Southern California beaches. He has spent more than three decades at the helm of some of the top kitchens in hospitality, including Ritz-Carlton, the famous Hotel del Coronado and Hawaii’s Outrigger Hotels & Resorts. Starwood Hotels leveraged his expertise to lead culinary teams, develop kitchen designs, construct innovative plated dinners, and to oversee the openings of multiple hotel restaurants. Shelton was also the culinary vision behind the multi-million renovation of Town and Country and designed the resort’s food concepts, menus and operations for a collective fresh, modern, and friendly approach.

Today, John serves as Executive Chef at Rancho Bernardo Inn and oversees all culinary operations while contributing to the ongoing success of the luxury resort’s various dining outlets including signature restaurant AVANT and Veranda.

His greatest assets are creativity and pulling strong teams together. When he’s not working, Shelton spends his time surfing, fishing, working on various art projects, and photographing marine life. His marine photography works have been used in California State Fish Advisories, National Geographic presentations, and nonprofit marine life groups.

With over a decade of experience in kitchens throughout San Diego, AVANT Chef de Cuisine Sergio Jimenez discovered his love for food while cooking alongside his aunt with nothing more than a small flat top, a cutting board, and a knife.

At 16, he enrolled in the San Diego Culinary Institute and then joined the apprenticeship program at Bertrand at Mister A’s, where he learned discipline, respect for the craft, and mise en place.

In 2014, Chef Sergio joined the team at AVANT under the mentorship of former Chefs de Cuisine, Tomas Baistrocchi and Matt Sramek. He worked through numerous positions, starting as a sauté cook and working his way to chef de partie and sous chef.

With Chef Sergio at the helm, AVANT is a place as revered for its refined and elegant dining experience as it is cherished for its relaxed and fun environment.