Chef Ronald Junior Jesus Dos Passos

Embarking on a captivating voyage through the world of gastronomy, Ronald Junior, a 35-year-old Brazilian, has forged an inspiring path that resonates with his love for food and his unwavering dedication to the culinary arts.

His odyssey commenced at the esteemed Alain Ducasse School of French Cuisine in Rio de Janeiro, where Ronald honed his culinary prowess and ignited the flame of his gastronomic passion.

Taking his aspirations beyond borders, Ronald's journey led him across continents, immersing him in the rich tapestry of European culinary traditions. With immersive stints in Spain, Belgium, the Netherlands, Portugal, Italy, and France, he absorbed the essence of diverse cuisines and techniques, learning from celebrated chefs of varying origins.

A pivotal chapter unfolded as Ronald assumed the role of orchestrating the culinary delights for the media villages during the 2016 Olympic Games in his homeland. This experience proved transformative, shaping his understanding of large-scale event catering and sharpening his skills in managing the intricate dance of flavors and logistics.

Determined to transcend conventional boundaries, Ronald transitioned to consultancy and entrepreneurship, birthing a gastronomy-focused store that resonated triumphantly with the market. However, his insatiable curiosity and affection for Asian cuisine propelled him to relinquish the comforts of success and embark on a profound journey to the culinary landscapes of Asia.

The allure of Bali's breathtaking vistas and vibrant culture captured Ronald's heart, prompting him to make the island his sanctuary. His tenure as the Chef of Beach Garden Organic Kitchen was marked by his ingenious fusion of French techniques and Brazilian heritage with the local ingredients, resulting in creations that tantalized both the senses and the soul.

Intrigued by the infinite possibilities, Ronald embraced innovative projects, crafting Organic Cold Pressed Juices flavors for the In The Raw brand and initiating a restaurant venture in Ubud. Yet, the resilient spirit that defined his journey was tested by the unforeseen pandemic, temporarily halting his latest endeavor.

Undeterred by challenges, Ronald's culinary expedition took a leadership turn, as he undertook the role of F&B Director for the Braga Group in Ungasan. Soon after, he assumed the reins of the F&B operations at Habitat Village in Padang Padang, a multifaceted responsibility entailing the orchestration of multiple restaurants, a deli, a spa, and luxurious hotel accommodations.

As destiny would have it, Ronald's narrative intertwined with the heart of Bali's culture and traditions. Appointed as the Executive Chef of Dapur Usada in Ubud, he manifested a unique fusion. By seamlessly blending Indonesian organic ingredients with the wisdom of Ayurvedic traditional medicine, Ronald crafted a culinary symphony that nurtured not only bodies but also spirits.

Ronald Junior's journey is a testament to the fusion of passion, innovation, and cultural reverence. His gastronomic odyssey traverses continents, flavors, and experiences, painting a portrait of a culinary virtuoso whose dedication has forever enriched the world of food.