Chef Ron Mendoza began his culinary career in 2000, after eight years of working in retail. To pursue a career that was more rewarding, creative, and on a grander scale, he enrolled at the California School of Culinary Arts. During his studies Mendoza joined Joachim Splichal’s Patina Group, starting on the hot line of Nick and Stef’s Steakhouse.
Mendoza advanced to Patina Restaurant where he began rigorous pastry training under Michelle Myers. He went on to work for David Myers at Restaurant Jaan in both savory and pastry. Most recently, Mendoza worked with both David and Michelle at Sona, where his versatility combined with an incessant energy and enthusiasm helped him to create noteworthy desserts for the restaurant. Next, Mendoza took on the executive pastry chef position at Ortolan, working with acclaimed L.A. Chef Christophe Eme. In 2006 Mendoza won a StarChefs.com Rising Stars Award and became pastry chef at Aubergine restaurant in downtown Carmel.
Mendoza looks forward to applying his talents to sweet and savory pastry creation for his new venture, Ad Astra Bread Co.