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.

Who is better to learn from in the kitchen than your own father? Particularly if he happens to be a certified Master Chef in the United States and the author Professional Charcuterie: Sausage Making, Curing, Terrines, and Pâtés. At an early age he knew that his true calling was to follow in his dad’s footsteps. The son of Irish immigrants, Chef Jonathan was instilled with a strong work ethic and drive to succeed, cooking his way in luxury hotels and restaurants throughout the United States with additional experiences in France, England, and a longtime stint in Southeast Asia in pursuit of culinary excellence.

His experiences in the United States range from working in several large markets, like Seattle, Chicago, and eventually New York. Under Chef Daisley Gordon at the French restaurant, Campagne in the heart of the famed Pike Place Market, one of the best and most abundant seafood and local farmer’s markets, regularly taking trips together to develop hyper seasonal menus inspired by ingredients and nature. “Chef Gordon’s emphasis on local and seasonal ingredients and simplicity of approach, as well as an all-hands-on deck” environment he created in the kitchen were deep influences on which I credit with shaping my cooking and cultural philosophy.”

After a stint back in Cincinnati where he simultaneously attended the two-year program at The Midwest Culinary Institute where his father headed the Culinary Program, while also working at local Five Star, Five Diamond French restaurant called The Maisonette as Executive Sous Chef. It was here where he worked with Restaurant DANIEL alumni Bertrand Bouquin at the helm. “This was my first exposure to the cooking style and techniques of Chef Daniel Boulud, the iconic Michelin starred restauranteur and Chef in Manhattan. It was also here where I gained the initial inspiration to work with Chef Daniel Boulud and began dreaming of one day moving to New York.”

After three and a half years, Chef Jonathan moved to Chicago, IL to work at TRU, a two Michelin starred restaurant helmed by Executive Chef Rick Tramonto. “I was proud to begin to create some of my own dishes which began to be regularly included on the seasonal chef’s collection menu.” A year later, Chef Jonathan was offered the Chef de Cuisine position at the illustrious Five Star, Five Diamond Peninsula Hotel Chicago. “I simply could not pass up the opportunity, at the time The Peninsula Chicago was the finest hotel in the United States.”

After three and a half years, Chef Kinsella decided to move to New York City, fulfilling a lifelong dream of working for Daniel Boulud’s family of restaurants. Inspired by Daniel’s focus and drive, he pushed himself harder than ever before. “Chef Daniel is so passionate about what he does, and I admire him for his accomplishments combined with the fact that he is so very hands on with us in the kitchen. I learn something every time we cook together.” Working with Chef Daniel’s classic recipes, he learned to hone into the honesty of cooking, and focused on mastering the art of French cooking. He also began to express his own humble roots in my cooking, encouraged by Chef Daniel’s natural approach to seasonality and simplicity.

In January 2013, Chef Daniel took the opportunity within the internationally expanding Boulud family of restaurants to lend Chef Jonathan’s talents to Singapore by promoting him to Executive Chef of db Bistro & Oyster Bar at the renowned Marina Bay Sands. “Moving to Southeast Asia is the fulfillment of a lifelong dream of mine, and I am honored to share Daniel Boulud’s cuisine with Singaporeans and international guests alike who grace this world-class hotel.” Chef Jonathan spent ten and a half years there, and during his time, the restaurant flourished. “Of all my accomplishments here, my proudest are the team that I have nurtured and developed.”

Chef Jonathan returned to the United States as Culinary Director of AB Properties overseeing the iconic celebrity haunt Chateau Marmont in Los Angeles and Sunset Beach on Shelter Island for a year before relocating to San Diego, with a brief stint as Executive Chef at Juniper & Ivy before joining the beautiful and historic resort Rancho Bernardo Inn. “I am proud to helm one of the finest hotels in the region, and look forward to expressing my love of cooking in an area of the world that has some of the best ingredients available.

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.