Our President

Ricardo J. Fernández

Or Ric as he prefers to be called, embodies the fusion of his architectural background with his lifelong passion for food and culinary exploration. His journey through the culinary world, intertwined with his architectural career and travels, has shaped him into a connoisseur of global cuisines and culinary traditions and dedication to the hospitality industry

His culinary odyssey began during his tenure with cruise lines, where he had the privilege of forging friendships with renowned chefs and industry professionals like Emil Graf, whose legacy and expertise left an indelible mark on Ric's culinary sensibilities. The experiences shared with Graf and other culinary luminaries cultivated Ric's palate and deepened his appreciation for the artistry of food and importance of service.

Despite his self-professed status as self-taught, Ric's culinary education spans diverse culinary classes and training both domestically and internationally, including prestigious institutions like "L’Ecole de Gastronomie Françoise Ritz-Escoffier." His commitment to honing his craft is evident in his past contributions to culinary journalism, such as his "Great Grilling" column for the Miami Herald and various food articles for local publications.

Ric's involvement in esteemed culinary societies like the International Food & Wine Society and Les Amis D’Escoffier, coupled with his role as a former Chef-member of the Confrérie de la Chaîne des Rôtisseurs, speaks to his dedication to fostering culinary excellence and camaraderie within the hospitality industry.

As a seasoned world traveler, Ric's encounters with chefs and restaurateurs across the globe have enriched his understanding of diverse culinary traditions and inspired the anecdotes that populate his forthcoming cookbook. Through his architectural lens and culinary expertise, Ric invites readers to embark on a gastronomic journey that celebrates the intersection of culture, history, and flavor.