Ronan Restaurant In West Hollywood, California: Meet The Chef
WRITTEN BY 5 REASONS TO VISIT® EDITORIAL STAFF
PUBLISHED JULY 2022 • 4 min read
5 Reasons to Visit® sat down with Executive Chef Daniel Cutler of Ronan in West Hollywood, California.
Executive Chef Daniel Cutler of Ronan in West Hollywood, California
Image Credit: Liam Brown
Where did you grow up, and where have you traveled to that has helped inspire and shape your cooking philosophy?
I was born and raised in Los Angeles. I spent some time during and after college in Boulder, Colorado, where I worked my way up from prep cook to sous chef at a prominent fine dining restaurant called The Flagstaff House. There, I learned the backbone of the cooking techniques that I would build on moving forward. I would have to say people more than places have shaped my cooking style/philosophy, most notably my time at Sotto in Beverly Hills (now closed). Working with the team there is where I honed my management skills but most importantly, found my love for Neapolitan pizza and working with sourdough breads. Pizza is a big player for us at Ronan, but my philosophy with the whole menu is based around the same philosophy of simplicity with high quality ingredients. Seasonality plays a big role in the menu. It is never lost on us how fortunate we are to be in California where the farmer’s markets grant us to access good produce all year round.
Ronan in West Hollywood, California
Tell our readers an interesting fact or two about yourself.
I’m a pretty hands on cook in the kitchen and I like to work the stations from time to time to keep my reflexes sharp. I am very technically driven and I really enjoy the physical mechanics of cooking something start to finish.
Tell us about your absolute favorite food and why readers should try it if they haven’t already.
Shellfish is my favorite food category—absolutely can’t and won’t narrow it down. Clams, shrimp, crab, you name it. If it’s on the menu, I’m probably ordering it.
Ronan in West Hollywood, California
What are three ingredients that you simply couldn’t live without?
Flour, water and salt.
We love the art behind plating. What do you love about designing the perfect dish?
I try to go about plating in a very natural way. I find myself coaching cooks on plating in the same way every time: let it look like these things just made their way to the plate and belong here. Works every time.
Ronan in West Hollywood, California
Tell us about one of the most creative dishes you’ve created?
At Ronan, we have a calzone that is an homage to the french dip sandwich at Phillipe’s, an L.A. institution that my wife and her family have been going to for generations. We basically bake a French dip sandwich to order and serve it with a spicy mustard and onion jus dip. It’s definitely a showstopper.
Ronan in West Hollywood, California
Share your most recent awards and accreditations with us?
I don’t like to focus too much on awards as they tend to focus on just the chef/owner (my wife and me) where a restaurant is a team effort. It can’t happen without everyone’s help. My greatest accomplishment would have to be my 3 kids!
Ronan in West Hollywood, California
What are some of the latest trends you’re seeing in top restaurants across the globe?
For one reason or another the espresso martini is like the greatest thing since sliced bread right now. We serve one and it’s “damn good” as my bar manager Jeremy Wade would say. I like it with rum instead of vodka to play up the vanilla notes.
What’s your favorite cocktail or beverage of choice?
Rye whiskey, neat. Typically Willet Estate’s 4 year expression or a nice bottle of Michter’s.
What do you love about being the Executive Chef of Ronan in West Hollywood, California?
The best thing about running a restaurant is seeing everything and everyone fit into place and run in a seamless way. The team is very important as a restaurant is a network of moving parts. Finding the people who see our vision and make the restaurant flow is enormously rewarding.
Ronan in West Hollywood, California
