Ron H. Letwinski
Executive Chef @Red Run Golf Club
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WORK HISTORY
Executive Chef @Red Run Golf Club
Royal Oak, MI, US
Lead all culinary operations for a premier private club, delivering high-quality dining experiences to a demanding membership base.• Oversee a la carte dining, banquet events, and specialty culinary programming• Develop and execute seasonal menus focused on innovation, quality, and consistency• Manage, mentor, and train culinary staff to maintain high performance standards• Drive member engagement through elevated dining experiences and creative menu offerings• Ensure operational efficiency, cost control, and kitchen organization in a high-volume environmentRecognized for delivering consistent execution, strong leadership, and a commitment to excellence in private club dining.
EDUCATION
Harrison High School
High School Diploma, general education
Oakland Community College
Culinary Arts, Culinary Arts
SKILLS
ABOUT RON H. LETWINSKI
I am an Executive Chef specializing in private club dining, where consistency, creativity, and member experience are everything. With a strong background in high-volume service and elevated cuisine, I focus on developing menus that balance classic technique with modern presentation—delivering memorable dining experiences for members and guests alike. At Red Run Golf Club, I lead culinary operations supporting both a la carte dining and large-scale events, with an emphasis on quality, efficiency, and execution at the highest level. My approach is rooted in leadership, team development, and continuous innovation. I take pride in mentoring culinary teams, refining systems, and raising the standard of hospitality within the private club environment. Whether executing an intimate dinner or a large member event, my goal is always the same: consistency, excellence, and an experience worth returning for.Key Achievements: • Recognized in national culinary competition (Plate It Like You Mean It) • Developed innovative menu concepts tailored to private club dining • Successfully executed high-volume events with elevated service standards • Built and led high-performing culinary teams in demanding environments
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