Check Out Ronny Thomas’s Story

Today we’d like to introduce you to Ronny Thomas

Alright, so thank you so much for sharing your story and insight with our readers. To kick things off, can you tell us a bit about how you got started?
I’m originally from Long Island, New York, between Queens and North Babylon. Born to a teen mother and a teen father who did not stick around. I was forced to deal many different types of obstacles growing up, head on. From struggling with acceptance, to misguidance, to the feeling of isolation due to the lack of direct male influence and overall structure, to racism and bad hygiene. To even deeper and more unfortunate traumas that are stored away. From as young as Elementary school, I bounced back and forth between my grandmother’s (Nanny) house in North Babylon (predominantly white) and my moms apartments around Jamaica and Hollis, Queens (the most diverse city in the world, but predominantly black/brown). Growing up, it was definitely a struggle for me and my acceptance in both areas, due to my association with both areas. But I am very thankful for that experience on having to learn to navigate between so many different cultures and viewpoints at such a young age. What really kept me grounded though, and definitely out of a lot of trouble and potential hardships, were the three things I pretty much discovered I loved at the same time. Food, sports and music. By the time I was 6-7 years old, I had been attached to my grandmother at the hip anytime she was in the kitchen. She had always allowed me to “assist” her in all of her preparations, baking from scratch and sharing the knowledge of different types of seasonings. One Thanksgiving I finally got my chance to compete against Nanny and prepare my own Turkey, against hers. The whole family was there, all the cousins and uncles and aunties. They voted, and I won. And from that day, I was now in charge of the Turkeys for holidays (which eventually grew into the whole dinner). But in that same time I was starting to get into and understand sports and music more. MJ and MJ were still at the top of the world, Kobe was a high school kid about to go into the league, Barry Sanders was magic on the field, Derek Jeter became a Yankee and Ronaldo El Fenameno just played in his 1st World Cup. And I wanted to be just like all of them. But even with all the attention those guys got and how much you’d see them in ads and commercials, it was someone else who opened my eyes and had my attention the most. At one point my mom use to have a one bedroom apartment next to some train tracks. There wasn’t much furniture in that one. It had a dining room set, a radio, my mom and my step dads bed, and my lil flip out cushion bed/chair thing and a tv that always had ONE channel on. And for some reason it was always on the Food Network. And I would lay there and go to sleep and wake up watching Emeril Lagasse and all the other Chefs at the time. Emeril had two shows that for me, seemed like they ran back to back to back. “Essence of Emeril” and “Emeril Live”. Between those two shows, at a young impressionable age, I got to see the potential that food, personality and entertainment had and the impact it made when it is done right. It was in 2007 when my career in the food and beverage industry started to kick off. I first got into the service industry simultaneously as a bartender/mixologist for Red Lobster and The Voodoo lounge in Fort Lauderdale, Fl. At a young age I learned so much about the operations of the front and back of the house, within two totally different types of venues. Being able to gain knowledge through experience working in restaurants, lounges, nightclubs, event staffing/catering, to entertainment companies as a host/emcee, really allowed me to develop. Over the years as my experience within the industry advanced and I started to really come into my own, I understood the importance of hitting on all cylinders. For me it was absolutely possible to be able to provide a fulfilling, inclusive, one of a kind experience, for anyone, no matter the venue or setting. I had seen it and felt it, thanks to my guy Emeril! People love good food, good entertainment, good vibes, good music, a little bit of thrill and most importantly someone to be the “Maestro”. I’ve always been very good with people, and I thank my upbringing for that. I’ve loved the challenge of entertaining and bringing individuals together, thanks to my competitive nature in sports. Dancing is one of the most infectious things you can do as well. I’ve always been those things. Unfortunately all of those things are not always what someone else wants for their establishment, or the direction a company is trying to go, so there was always some sort of cap or lid I needed to keep on, depending on the establishment. In 2020 when Covid came, establishments were starting to falter and the effects were being felt in all kinds of ways from so many businesses and industries. The one industry that started to skyrocket, was catering. And more in particular, Hibachi style catering. At the time, things were hard and my main source of income was construction, while I worked the food and bar industry on the side/weekends. An acquaintance I made through one of the Lounges I ran the bar for, reached out to me and asked if I was interested in bartending a catering event they were booked for and the client was in search of a bartender. It was so very intriguing, and with Covid causing so many things to go to shit, there weren’t many options to even make a living outside your house at the time, so I accepted. Remember, at the beginning of COVID, you couldn’t have 10 people in an establishment at once. The first event I went to, had 60 plus! The second one had 100 guests! I knew immediately,I had made the right decision.

Alright, so let’s dig a little deeper into the story – has it been an easy path overall and if not, what were the challenges you’ve had to overcome?
In my younger years, as I progressed and matured. My love and passion for food never wavered, but my overall skills, and dynamic abilities on the football field became the focal point of school and life. I developed into a great football player and track athlete. I won multiple team MVP awards and garnered multiple All County and All Star Selections. I received NCAA D1 attention and ultimately accepted an athletic scholarship to play at an (unnamed) University in Pennsylvania. Entering my freshman year of college, I was at my athletic peak! Running sub 4.4 forties, 10.5 100 meter dash, while at 205. Lbs. I felt unstoppable and damn near was, on that field. One day, I noticed a pain in my hand and that I was not feeling myself at all. I brushed it off at first, attributing it to the wear and tear of contact sports and fatigue from practice. It had been almost a week from when I initially felt “off”, but still decided to play in the season opener and my NCAA debut. I had a great first game with over 170 yards rushing, but almost immediately after, as soon as I got on the bus, I fainted. Over the next week, my health started to quickly deteriorate and I was not receiving the proper care from school/team trainers/doctors as needed. As I was just being fed cortisone and pain meds to no avail. Growing concern for my well being forced my grandmother to fly me home (At this point, Florida) to see her doctor. My ring finger was swollen to the size of a kielbasa sausage and turning purple and I was feverish by the time I arrived. The doctor took a culture of my finger and told me if I hadn’t come home to get this taken care of now, I probably had about 30 days to live, as I had full blown Staph infection that turned to MRSA running through my body. They had to cut a piece of my finger away and drain it immediately, followed by multiple antibiotics and a 20 day hospital stay to save me. It was a tough ride to recovery and building myself back up. I lost weight and definitely was not the same athlete or person. It took time, but I was able to work my way back into shape, with the help of some amazing individuals and fellow athletes. When the time was right I pursued football and school again, but needed a change. I sent my film out and applied to schools in Southern California, and ultimately made my way here.

Thanks for sharing that. So, maybe next you can tell us a bit more about your work?
Once I seen what the potential was within the catering industry, due to the fact they could not regulate how many people you had in your backyard, compared to a public space, it made sense to invest. So I invested my time, my resources and my energy into creating something that was mine. It gave me the chance to collaborate and partner in with a Hibachi Catering company, to where I was now Hibachi Cocktail. I quickly recognized what it was and realized what it could be and wanted to do more and do differently. From the way I presented myself, the way I dressed, to how I communicated with clientele. People remembered me and or would look to me for their point of communication. I became now more of a host and showman for the event whether bar was a part of it or not. I also recognized that we had more freedom at these properties, and the flare of fire at the grill already. I wanted to take advantage of the space and the the freedom and started to choreograph and practice different types of fire entertain and performances amongst the chefs/staff of the company. Eventually a fire staff was made out of a broom stick and Kevlar wrapped around the ends, and without hesitation I lit it on fire and started to dance with it. I had never done it before, but it felt so natural. And it didn’t make me nervous. Immediately we all knew I had to start doing it at events. It became a part of me instantly. I started to fire dance at events after dinner. I’d train night in and night out at the warehouse, working on routines and different types of equipment, even took on fire breathing. I became the focal point of not only building rapport with customers, but for the premium entertainment aspect of things too. Along with bartending when booked, I then learned the nuances and the core values of cooking Hibachi/Teppan cuisine. I then became the only Chef in the industry that did all three of the main commodities of an event, myself. In time there came a point where clients and potential clientele were either booking or not booking, based on if I was available or not. At that point, along with some minor creative differences in the direction things were going, I understood it was time for me to break off, venture out and do my own thing. That’s when I started Hibachi, Cocktail & Entertainment and it’s been such a blessing.

What matters most to you?
What matters most to me, is just having the opportunity to create an experience for someone. I was close to not even seeing my 19th birthday, and this is the path that was chosen for me, so I make the most of every opportunity I am given. Since that first event in 2020, I’ve been able to prepare a meal for, create a cocktail for, and/or perform for so many different people, from so many different backgrounds, with so many different stories, with so many different values. One of the most intimate, personable things you can do for someone, is feed them. And when I feed people, I’m feeding them with love, through everything I learned from my nanny, my mom, especially my guy Emeril!.. and countless others I’ve been a sponge to. So it comes from the heart, and with a passion behind it, that I believe in. So the taste is different, the vibe is different, the look is different, the feeling is different. I want to create an experience that is one of a kind, every time I have the opportunity. I’ve been able to take care of folks like Byron Scott, and Magic Johnson, The D’ Amelio’s, Eric Bellinger, Mario, Meagan Good, Ty $, Faze Rug, Tony Ferguson, Ashley Tisdale, Danielle Fishel, just to name a few. And as of 2025 I am the head Chef and Entertainer for “Kosher Hibachi & Korean BBQ” and “Hibachi, Cocktail, LA” servicing all of LA County and surrounding areas, southern Cali and even into Vegas. I have an overwhelming feeling of gratitude and just an appreciation for the days as they come. Just to be able to have the opportunity to do what I’m doing, with the everyday growth and expansion of the business, with every event, with every video and just by word of mouth is an amazing blessing in itself. I’m just grateful to be present. The dream is in the journey. That’s what Kobe said. And the jobs not finished. there’s so much more to come.

Contact Info:

• Website: https://www.hibachicocktailent.com
• Instagram: https://www.instagram.com/thechefronny?igsh=NTc4MTIwNjQ2YQ%3D%3D&utm_source=qr

Image Credits
Nicholas Legat
Rinzi Ruiz