rancho bernardo inn team

Chef Ron Fougeray brings a philosophy of refined simplicity to every kitchen he leads, championing honest ingredients, precise technique, and a relentless commitment to craft. Known for his quiet intensity and hands-on leadership, he cultivates teams built on collaboration, respect, and a sense of pride in their work.

Fougeray’s career began at Philadelphia’s iconic Le Bec Fin, one of America’s most storied fine-dining institutions, where he trained under the legendary Georges Perrier. During his six-year tenure, the restaurant maintained five Mobil Stars and was named the number one restaurant in the country by Condé Nast Traveler. Immersed in an environment defined by precision and discipline, he refined his technique and understanding of what true hospitality requires.

He went on to co-found Bibou, an intimate 32-seat French bistro in South Philadelphia that quickly became one of the city’s most celebrated dining destinations. Working side by side with his former executive chef, Fougeray helped shape a restaurant built on integrity, restraint, and pure culinary expression. Bibou earned national acclaim and a devoted following, including honors such as James Beard Foundation Finalist for Best New Restaurant, GQ Magazine’s Top 10 New Restaurants in America, NBC.com’s #1 Restaurant in Philadelphia, and recognition from Robert Parker as the “Best French Bistro in the U.S.”

After six celebrated years at Bibou, Fougeray and his wife relocated to California to embark on a new chapter. He joined Splashes at Surf & Sand Laguna Beach, first as Executive Chef and later rising to Corporate Executive Chef for JC Resorts, where he now oversees multiple culinary programs, including AVANT and Veranda in San Diego. Under his leadership, Splashes has evolved into one of Southern California’s most acclaimed coastal dining experiences, recognized by Travel + Leisure as one of the Top 500 Hotels in the World (2025) and honored with TripAdvisor’s Traveler’s Choice Best of the Best, placing the restaurant among the top one percent globally.

Across every chapter of his career, Chef Fougeray has remained devoted to the same principles that first drew him to the craft: cook with honesty, lead with integrity, and never stop striving for excellence. His food reflects that philosophy – thoughtful, disciplined, and deeply rooted in respect for the process.

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.