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Ron Viloria

Ron Viloria

Executive Pastry Chef
Santa Barbara, Santa Barbara

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About Ron Viloria:

Experienced Executive Pastry Chef with 33 years in the Food and Beverage industry providing production, recipes, and logistics for banquets, multi-outlets, a-la carte operations, and special events for leading hotels, resorts, restaurants, retail and wholesale outlets. Highly proficient in building pastry teams and operations for boutique as well as large hotel settings.   Thorough understanding of P&L being able to effectively manage operating, labor, and food cost control.  

Knowledgeable in all aspects of confectionery, confiseur, entremet, glace’, boulangerie, chocolate work, pastillage, sugar pulling and blowing, airbrush work, ice carving, vegetable and fruit carving, and wedding cake décor. ServeSafe Certified. Wine and Spirit Education Trust Level 2 Certified. 


 

Experience

Pastry Chef 

The Hotel Californian, Santa barbara, ca        06/2019-05/2021 & 03/2022-present

121 Rooms / 5 F&B Outlets / 20K’ of indoor-outdoor event space / Spa 

A luxury resort in the heart of Santa Barbara under the Foley Entertainment Group, with 121 rooms featuring Spanish Colonial Revival architecture and modern Moorish themed decor in the heart of Santa Barbara’s Downtown. 

  • Orchestrating the pastry operations of multiple outlets including the Goat Tree Cafe, a 3 meal -100 seating restaurant with an open-view bakery kitchen showcasing in-house made viennoiserie, American and modern French pastries and confectionery.  
  • The pastry operations expand to the Hotel Californian’s upscale restaurant Blackbird, with a seating of 75 with modern - seasonal plated desserts, course desserts.

 

EXECUTIVE PASTRY CHEF 

Dusit Thani Guam Resort - Tumon, Guam                                                         05/2021-03/2022 

1,163 Rooms / 12 F&B Outlets / 190K’ of indoor-outdoor event space / 2 Spas 

Cluster Executive Pastry Chef of Dusit Thani Guam directing the pastry operations of 4 entities of Dusit Thani Guam including, Dusit Beach Resort, The Bayview Hotel, and The Plaza 

  • Assisted in coordinating the layout and design of the pastry kitchen with upgraded equipment to ensure maximum efficiency and high volume production. 
  • Managed a team of 16 for pastry production for all 4 properties.                                      

 

Pastry Chef 

Viceroy Snowmass, Aspen, Colorado                                                                 05/2018-06/2019

173 Rooms / 5 F&B Outlets / 15K’ of indoor-outdoor event space / Spa 

Organize the pastry operations of one of Aspen’s top luxury ski resorts encompassing a series of outlets including their signature Pan-Latin inspired restaurant – Toro.

  • Pastries and desserts for banquets and catering, amenities for the 160+ room ski resort, as well as in-house made assortment of seasonal Viennoiseries, breakfast pastries, macarons, petit gateau’s, petit tarts, confectionery, and confiseur for the lobby cafe - Cafe V. 
  • Manager of the Third Quarter, 2018
  • Task force: Viceroy Los Cabos, San Francisco, San Diego.

 

Executive Pastry Chef 

Aulani, A Disney Resort and Spa, Kapolei, HI 05/20011 - 01/2018

841 Rooms & Villas / 10 F&B Outlets / 97K’ of indoor-outdoor event space / spa 

  • Managing a team of 15 pastry cooks in various levels, created and managed the organization of the pastry shop from pre-opening.  
  • Wedding events coordinated with Japan Travel Bureau, room service along with an extensive amenity package for guests and clientele.  
  • A champion for training, menu development, new product development for retail sales.
  • HAACP, scheduling, and the coordination of all respectable outlets within the property.

 

Executive Pastry Chef 

Honolulu Coffee Company, Honolulu, HI                                                  05/2009-05/2011

Oversee production of all savory and sweet breakfast items, high end mini tarts, mini gateau, confectionery items which we provide to four locations in Honolulu, dessert catering partnering with Gourmet Events.

  • Founded the sales of wedding cakes in the company supplying the top three Japanese wedding companies in Hawaii, including Watabe, Arluis, Best Bridal, and the Moana Surfrider becoming the largest wholesale wedding cake company in the State of Hawaii.

 

Executive Pastry Chef 

Sam Choy’s Daimondhead/BLC, Honolulu, HI                                                 02/2008-05/2009

Choy is a four-time nominee for the James Beard Best Pacific Regional chef award, winning in 2004. He is often credited as the "Godfather of Poke" and the Culinary Ambassador of the Big Island. 

  • Manage and organize the pastry operations of a fine dining restaurant.  
  • Streamline the production of breads, seasonal plated desserts, entremets, tarts, and petit fours for events, holidays, and brunch.  

 

Pastry Chef 

Amandan Hills, Kanagawa Ken, Hon Atsugi, Morinosato, Japan         04/2007-01/2008

Managed the pastry operations of a high-end wedding hall and restaurant facility. French cuisine with 5 course menu served at lunch on the weekdays and wedding events with 5 course menu and dessert buffet on the weekends. 

  • Oversee production of all breads, seasonal plated dessert, wedding cakes, chocolates, mignardise, entremets, tarts, glace, and petite fours for wedding events.

 

Executive Chef / Executive Pastry Chef 

Tiki’s Grill and Bar, Honolulu, HI                                                                      08/2002-03/2007

Waikiki's locally owned and operated independent, award winning, restaurant destination providing a casual American and Pacific-Rim menu with flavors of the islands, using fresh local produce. We also offer lanai seating with beautiful sunset views of the famous Waikiki Beach. 

  • Oversee all kitchen/pastry operations in a fast paced (average 200-250 pax for lunch and 400-600 pax for dinner).
  • Hawaiian theme restaurant located in the Resort Quest Hotel in the heart of Waikiki. 
  • Supervise a 50-member team and manage recruiting, training, scheduling, purchasing, weekly inventory, food cost, labor costs and weekly labor projections, sanitation, menu research, development, menu execution, and price structuring. 
  • Streamline production of all breads, seasonal plated desserts, and wedding cakes.

Additional Experience

Executive Pastry Chef - Pacific Beach Hotel, Honolulu, HI  

Executive Pastry Chef - Onward Beach Resort, Tamuning, Guam  

Pastry Chef - Celebrity Bakery, Mangilao, GUam 

Pastry Chef de partie- Guam Hilton, Tumon, Guam  

 

 


 

Education

Napa Valley Wine Academy, WSET 2 - 2017

University of Guam, Mangilao, Guam  

Art Major 1987-1991


 

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