Chef Jimmie Rondon

I started my journey as a professional chef in Washington D.C. while working at Michel Richard's Citronelle. Here, I learned how to confidently utilize French techniques in cooking. While working as Chef de Cuisine at Boveda in D.C., my friend Carlos Delgado and I developed a unique version of Latin cuisine where we experimented with different combinations of ingredients from regions of South America that we could source in the U.S. I worked at Jeff Black's Addie's restaurant in Maryland where I grew up. Here, I learned how to cook American cuisine.

Using my diverse experience with many cuisines, I developed my own style of cooking utilizing ingredients regardless of what culture or cuisine the ingredient is normally tied to.

Currently, I am the Chef de Cuisine at Lavo NY and have worked for Tao Group for 5 years. I have opened restaurants, consulted on new restaurant menus, and even helped my mom and sister start their own Colombian empanada business.