Chef Spotlight- Featured Chef: Ron Reid

I met Chef Ron when he was a Chef at Crème Restaurant in Washington, DC. He was an early supporter of the food photos I posted on my Facebook page  and would often ask my opinion about the dishes I posted photos of. After receiving a negative comment about the food posting from a ‘friend’ on Facebook, I ran into Chef Ron at an event. He had seen the negative comment and encouraged to continue to posting the photos. Along my Technicolor dining journey I began to notice a pattern in the dining industry - the lack of men of color, specifically African-American men in the industry. I wanted to know what the factors might be that resulted in the small presence. I contacted Chef Ronald Reid, with Stonefish Grill  and asked if I could interview him. It would also give me an opportunity to check out Stonefish Grill’s newest location in New Carrollton, Maryland

Q: How did you get started?

Chef Ron: I’m a graduate of L’Academie de Cuisine . After graduation I was sous chef for Sam& Harry Restaurant Group.  I’ve worked for Station 9, Crème, B Smith’s   Jake’sAmerican Grill ,District 2  Bar and Grille, Ugly Mug , Clyde’s , and Café Deluxe.

Q:I thought I saw you on television recently?

Chef Ron:Yes, I was on Fox 5 DC for Taste of Prince George’s County

Q:  Do you have any career highlights that you wish to share?

Chef Ron:  I cooked for President Obama (here's the video )

Q:What do you enjoy most about being a chef?

Chef Ron: I think my cooking is about cooking with love. I want people to enjoy the food I create.

Q: Do you think that you have more challenges in the culinary arts industry as a man of color?

 Chef Ron: It seems people don’t believe in us. Don’t want to invest in us.

Q: What is your philosophy about cooking?

Chef Ron: You gotta see what you want and go for it. I try to have fun. My goal is to build relationships.

Q: What’s the difference between exceutive chef, corporate chef? The terms seem to be used interchangeably.

Chef Ron: Chefs manage, chefs teach. Executive Chef: maintains and adheres to philosophy of the restaurant.  Corporate chefs don’t cook. They manage the profit margin.  They push the business to business to ultimate level.  They build culture.

Q: What are your favorite dishes to cook?

Chef Ron: shrimp and grits, stuffed salmon

Q:What’s next for you?

A:Chef Ron: Owning a restaurant.  I’m aware that the restaurant business is not the venture to make a quick turn around, but I’m passionate about cooking.

Thanks to Chef Ron for sharing his insights and background. All this talk about cooking  made me hungry – I was ready to check out Stonefish Grill’s menu!

 

Stonefish Grill originated out of Chicago as Restaurant America. The two local locations (DC, New Carrollton) are franchises under American Hospitality Management.  Chef Ron was asked to come on board to help develop the restaurant.

Stonefish Grill features a Bar/lounge and restaurant. The evening I visited the restaurant section was closed, but the full menu was avalable in the bar/lounge section.

My dinner: grilled shrimp, stuffed salmon 

Grilled shrimp: five plump grilled shrimp. Well seasoned, marinated shrimp. Garnished accompanied with house made salsa garnished with sprigs of cilantro, guacamole, cilantro, pickled red peppers (very hot!)



Stonefish Grill's grilled shrimp

Stuffed salmon: salmon stuffed with crab, accompanied Yukon potato hash, spinach. Salmon is wrapped around crab cake (the crab cake is full of crab, not filler). Potatoes are crisp, well seasoned. Light dusting of Old Bay on circumference of plate. Very filling - I took half my entrée home to eat the following day. Bonus: Reasonably priced.  



Stonefish grill's stuffed salmon



The staff is attentive and wants feedback.

Reservations can be made via OpenTable.

The closest metro is New Carrollton. Lots of free parking is available.

I think Stonefish Grill could the give Half Note Lounge  a run for its money.

Want to know more about Chef Ron? Follow him on Twitter: @baldbrotha88

 

 

Be well,

Technicolor girl