My culinary journey began in my adolescent years. The absence of the traditional female behind the stove (mum resided in Antigua) made my father the de facto cook, and so he prepared daily meals for me and I was always by his side watching and helping when I can. Ronald Sr was the one who taught me how to cook back in Portmore, Jamaica.

Upon graduating from Haile Selassie Comprehensive High, where my interest in the culinary field was nurtured through food and nutrition classes, I temporarily relocated to Antigua to join my mother. While there, I worked as a line cook at the Sandals Resort. I later returned home and successfully completed Levels 1, 2 and 3 of the HEART Culinary Food Preparation program, while employed to the Terra Nova All Suite Hotel.

A father of three daughters, sixteen-year-old Sanjuneé, thirteen-year-old Sienna and three-year-old Saini, my long-term desire is to always open my very own fine-dining establishment. I concede cooking as my favorite thing to do because it comes so easy to me, knowing that I can be creative and artistic in the way I prepare food.