Well-established in the Bay Area dining scene, AQUA Executive Chef Ron Boyd brings an extraordinary sense of professionalism to the stately restaurant’s kitchen, and an exquisite culinary touch to its menu. Ron’s cooking philosophy, based on what he describes as “focused flavors,” is rooted in intense respect for ingredients. His style relies on intricate balance, coaxing each ingredient just to the point where it harmonizes with the other, but never further. Ron’s deep respect for technique -- “it is what separates simplicity from something simple” -- emphasizes the deliberate, focused approach he takes to his life’s work.

Ron’s passion for the culinary arts began at an early age. “I remember going into different ethnic stores with my grandma since as early as I can recall,” he reminisces, “taking home fresh ingredients, and helping her cook.” Before long, he was working in two of his uncle’s Bay Area restaurants and creating dishes for relatives and friends.

Ron began exploring a culinary career during his teenage years. While employed as a line cook at the highly-regarded Lark Creek Inn, he spent his free time reviewing and collecting old cookbooks. The practice furthered his interest in pursuing the craft. "Through old and rare books I found different techniques and methods for cooking, and a closer relationship to food," Ron says.

After high school, Ron attained a Culinary Arts degree from the California Culinary Academy. Shortly thereafter, he worked as sous-chef under Chef Annie Gingrass at San Francisco’s Hawthorne Lane. Just two years later, he came to San Mateo’s 231 Ellsworth as Executive Chef, a move that would earn him a three-star review from the San Francisco Chronicle.

The unique combination of precision and creative style earned him more headlines during a subsequent stint as Executive Chef of Marin’s Alfy’s. Work in high-profile Bay Area kitchens Burlingame’s Pisces and San Francisco’s Elisabeth Daniel led him to downtown San Francisco’s popular Grand Café, where he served as Executive Chef directly before joining Aqua in early 2007.

Ron’s traditional foundation pairs with creativity and passion to produce stunning culinary results that not only maintain Aqua’s exceptional standards, it pushes them to new heights.