Ronald Avellaneda

Bulla Gastrobar

Chef Name: Ronald Avellaneda

Position: Executive Chef Partner

Restaurant/Client: Bulla Gastrobar

Born and raised in Venezuela, Chef Ronald Avellaneda began cooking as a child, making dishes with his mother and grandma at their home in Caracas, and always dreaming of being a chef someday.

In 1997, Chef Ronald moved to Florida and began working at a Peruvian restaurant in North...

Chef Name: Ronald Avellaneda

Position: Executive Chef Partner

Restaurant/Client: Bulla Gastrobar

Born and raised in Venezuela, Chef Ronald Avellaneda began cooking as a child, making dishes with his mother and grandma at their home in Caracas, and always dreaming of being a chef someday.

In 1997, Chef Ronald moved to Florida and began working at a Peruvian restaurant in North Miami Beach. With the mission to further his skillset, Chef Ronald enrolled in Le Cordon Bleu, gaining a formal culinary education. After completing school, Chef Ronald worked at the esteemed Argentinian restaurant, PM Steakhouse in Brickell, serving as a Chef in a very fast-paced kitchen, unlike anything he’d ever experienced.

Chef Ronald then took a short break from working to spend time with his family when one day he received a call from Centurion Restaurant Group to discuss his application for an open position. Confused, he put the call on mute and his wife mentioned that she secretly submitted his resume for an open role. After talking about the job with the person on the phone, Chef Ronald decided to take it as he loved the company culture, type of work, and restaurants the culinary group operates.

In four years at Centurion Restaurant Group, Chef Ronald has moved up the ladder quickly, leading the culinary programs at restaurants including Havana Harry’s, Pisco y Nazca, and Bulla Gastrobar, where he currently works as the Executive Chef and Partner. He’s most proud of winning Centurion Restaurant Group’s “Chef of the Year” award in 2022, stating that most chefs that win have been with the company far longer.

Chef Ronald credits watching people taste his food and spending time with his family as his motivation in life. He believes that the best secret ingredient is passion and love, which he always includes.