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.

Christopher Reid brings a wealth of executive leadership to Rancho Bernardo. His resume includes leadership roles at La Valencia Hotel in La Jolla, Hotel Del Coronado’s 1500 Ocean, Magnolia Tap & Kitchen in downtown San Diego, and the Manchester Grand Hyatt. Additionally, he was the General Manager at Puesto San Diego, when that company transitioned from a single-unit, fast-casual concept to a multi-unit, full-service business.

With a passion for food and beverage from a young age, as a young man, his sense of wanderlust took him on an international journey that exposed him to a wider world of flavors. “To eat well, you must travel well,” he says. “And to travel well, you must eat well.”

Reid feels Rancho Bernardo Inn is particularly well positioned to pioneer emerging trends in the industry, including hyperlocal foraging, experiential dining, exclusive chef-driven tasting menus, and health-conscious, ‘thoughtful’ cuisine. Having taken classes at the Wine & Spirit Education Trust, he is particularly interested in pairing wine with food and feels the Inn has a truly fantastic wine program.

His goal is to provide an unparalleled dining experience while delivering on his five quality measurables: food, beverage, ambiance, service, and value.

In Margaret Nolan Carvallo’s large family, life revolved and thrived around the dining table. Her love of sweets was established during childhood when hosting tea parties and baking with grandma were regular experiences.

After training at The California Culinary Academy in San Francisco and working at The Lodge at Torrey Pines, The Ivy Hotel, and Currant American Brasserie, this talented pastry chef has built a career around creating each dessert as if embarking on an exciting adventure.

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.

Jason Sorge comes from a family of artists. There’s a woodturner, a baker, and a painter. He inherited his passion for flavor combinations from his mom — a wiz at pairing ingredients.

After dabbling at parties and an internship at Ken Wright Cellars, he sought the guidance of his friend Hector Bury, who had 30 years of bar and restaurant experience. He worked with renowned mixologist Rob Floyd during his time as lead bartender at Scott Conant’s Scarpetta. Floyd said bartenders are liquid chefs, a sentiment Sorge has never forgotten.

Informed by his surroundings, travels, childhood, and life experiences, Sorge is constantly seeking innovative ways to introduce flavors and concepts, always tinkering.

“There are the classics, and then we improvise on flavors and ingredients,” he says. “A cocktail riff is a lot like a cover of a song. When you hear a good cover, you think, ‘Wow. That was super interesting. I really dig how that was created.’”