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Ronald Bean, Cala Bella Chef

As a kid, Chef Ronald Bean—a Massachusetts native—watched his mom and grandmother prepare amazing food for holidays, special occasions, and family and friend gatherings. These two women inspired him to cook as a profession. As he grew, so did his cooking skills and travels. He studied at the Culinary Institute of America in Hyde Park, New York, and completed a 20-week-long externship at Bally’s in Las Vegas. His first professional job after graduating was at the Ritz Carlton Amelia Island Resort. Duty called and Chef Ronald joined the United States Navy where he served proudly for four years. Two of those years, he volunteered as the chef of a yearly Thanksgiving meal for the Single Sailor and Moral, Welfare, and Recreation Programs. After his service, Chef Ronald moved back to Florida and worked for the Renaissance Resort at Sea World. A year later, Chef Ronald went to the Ritz Carlton Grande Lakes and worked in various kitchens, expanding his skills and knowledge. In 2006, Chef Ronald joined Rosen Shingle Creek® as part of the original opening team for the hotel and Cala Bella. By 2010, he was promoted to Cala Bella chef.

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