Ron Matty — Executive Chef & Restaurant Developer

By The Numbers

30

Years On The Line

$19.2M

Annual P&L Managed

250+

Team Led, BOH + FOH

450+

Guest Banquets Executed

Plate 01 — The Method

Refined technique,
operational discipline.

Most chefs cook. A few can read a balance sheet. Ron does both in the same shift — food cost and labor percentage are part of how the kitchen breathes, not a separate conversation.

✦

The Craft

True scratch cooking held to a single quality bar from line to table. Forty-plus tasting sessions before a menu ever opens. Classical technique, plating discipline, Ritz-Carlton standards.

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The Build

Concept development from feasibility through opening — kitchen design, equipment spec, vendor selection, and 30+ concurrent permit tracks brought through with zero critical-path delays.

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The Numbers

Plate-level costing, menu engineering by contribution margin, vendor terms, and weekly variance tracking. Cost lines held through volume swings, seasonality, and inflation.

Plate 02 — Working Drawings

A career, elevation by elevation.

2021 — Present

PickleDilly's Kitchen & Bar

Executive Chef & Concept Developer · Cedar Park, TX

Drafted an original concept from raw space to opening day inside Apex Pickleball Club. Co-built the pro forma and capital plan, designed the kitchen, costed every recipe to the plate, and hired and trained a 60-person team. Now a true scratch kitchen across lunch, dinner, brunch, private events, and a growing catering book — with signature programming that fills traditionally soft nights.

2019 — Present

Executive Tour Chef

GoddessRocks · National & International

Precision cooking under pressure for some of the most recognized touring artists in the world. Artist-specific menus tailored to dietary needs and performance schedules, full back-of-house for crews and production teams, scratch-kitchen standards maintained in temporary venues — all under strict confidentiality.

2008 — 2018

Corporate Executive Chef

Cala Bell Foods · Multi-Unit, National

Full P&L ownership across $19.2M in annual sales and 250+ personnel. Menu strategy, national vendor contracts, unit-level scorecards, and monthly P&L reviews with GMs and corporate finance. Promoted sous chefs and FOH managers into executive and GM roles — the part he counts as the real scorecard.

2003 — 2008

Culinary Lead

Disney Theatrical Productions · New York, NY

High-volume culinary logistics where call times are non-negotiable and the count is whatever it is. Held cost lines through variable show schedules and venue conditions across production, FOH, and venue operations.

1998 — 2003

Banquet & À La Carte Chef

The Ritz-Carlton / Hillcrest Country Club · Los Angeles, CA

Luxury banquet operations for 450+ guests run to à la carte standard. Where the technique, the plating discipline, and the service ethic were set.

Confidential Tour Roster — Selected

Bespoke culinary hospitality delivered on the road, market to market, under NDA.

Lady GagaMetallicaNine Inch NailsPanteraIron MaidenStingPinkUsherStevie WonderBillie EilishGov't MulePhishJelly RollPost MaloneTate McRaeThe Masters Tournament 2025Hollywood film talent+ clients under NDA

Plate 03 — Scope Of Work

How to put him to work.

From a single table to a full opening, the standard does not move. Every engagement is scoped to the room, the count, and the budget — quoted before the first ingredient is sourced.

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Private Chef

In-Home & Estate Dining

Bespoke menus cooked in your kitchen — the same scratch technique and discretion he brings to touring artists, sized for an intimate table.

Tasting-led menu design around your tastes & dietary needs
Market-fresh sourcing, prep, service, and full clean-down
Weeknight dinners, date nights, or multi-course occasions
Wine & spirit pairings on request

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Catering & Events

10 to 450+ Guests

Luxury banquet experience meets scratch-kitchen quality. Birthdays, corporate functions, weddings, and private parties — executed to a four-star standard at any count.

Plated, family-style, station, and passed formats
Full BOH/FOH staffing, rentals, and logistics coordination
BEOs, timelines, and on-site execution he runs personally
Drop-off and full-service tiers

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Concept & Consulting

Pro Forma To Opening Day

For operators building or fixing a room. Feasibility, kitchen design, menu engineering, and the cost discipline to make the numbers work — start to finish or by the phase you need.