Kieran Ronayne

Kieran Ronayne grew up in a culinary family.  His childhood consisted heavily of spending time in the kitchen cooking with his French mother, who learned the art of cooking from her chef father.  When it came time for Kieran to begin working, he naturally chose to pursuit a life down the foodservice path, working as a waiter, bar manager and restaurant manager before concentrating on culinary school.

In 1990, Kieran shed his previous titles and enrolled in Chicago’s Cordon Blue Culinary Academy.  After graduating, he joined the opening team for Green Dolphin Street restaurant.  Following his success with the restaurant, Kieran moved to the catering business at Food For Thought where he spent nine years cooking, crafting and learning with this eight million dollar caterer before opening his very own “boutique” catering business, Kieran Ronayne Catering.  This small catering company features high-end seasonal and local ingredients.

Through an intense collection of experiences, Kieran has overloaded on skills and knowledge of the industry.  His experiences and achievements include:

  • AS Culinary Arts, le Cordon Blue Chicago
  • Chicago and tri-state area experience
  • Internationally staged in Limoge, France
  • Wine and food pairing training in Napa, California
  • Food For Thought, Limelight and Wolfgang Puck experience
  • Member of the Cooking and Hospitality Institute of Chicago advisory board
  • Consulting work for the Quebec and Canadian Consulates

Additionally, Kieran specializes in the following areas of the foodservice industry:

  •  A la carte restaurant dining
  • Off-premise catering
  • Corporate dining
  • Conference dining
  • Quick service dining