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Ronald Iafrate grew up in New England as the youngest son of a second generation Italian family. He learned his love for cooking at home and combined it with the diverse culinary traditions of the northeast where he developed his particular style of comfort foods.

He graduated from Johnson and Wales College in Culinary Arts and has received further certifications in Nutrition, Management, and Sanitation. He sat on the board at the Louisiana Technical College and has participated in cooking demonstrations and culinary tours.

His first break in the business came when he worked under the renowned chef Fred Faria who introduced him to delights of Cajun cooking and music in Acadia, Rhode Island. His industry experience has involved both restaurants and chain hospitality operations throughout Florida and Massachusetts. He has compiled an extensive repertoire of recipes in haute cuisine, working at the Doubletree as Executive Chef, Executive Sous Chef, and Task Force Chef.

Besides winning an award for his outstanding gumbo, Chef Ron, received a prestigious award of 2010 Chef of the year, which was nominated and voted on by his peers at the American Culinary Federation.

In early 2012, Chef Ron realized his lifelong dream and opened Chef Ron’s Gumbo Stop & Pub, combining down home cooking with regional and ethnic cuisines.  The Gumbo Stop is the home to New Orleans’ only gluten free gumbo.

We welcome you to check out our menus and stop by for a taste!