Ken Arnone, CMC

Chef Ken Arnone has over 40 years of industry experience in varied aspects of food service and manufacture.  He has achieved the highest level of certification in his craft, Certified Master Chef one of 73 in the United States. His culinary expertise was honed at the Culinary Institute of America, Cuisine Actuelle, The Salish Lodge and the New York Marriott Marquis as he traversed across the country.  Chef Arnone returned to the CIA in 1999, as a professor he taught numerous classes and took the helm at two of their noted eateries: Caterina de’ Medici and The Apple Pie Bakery Café.  

Since 1999 Chef Arnone has operated a global consulting firm bringing his passion for food to restaurateurs, hotels, universities, private clubs, corporations, and manufacturers. His vast knowledge base, attention to detail and creative style have attracted many prominent clients including Cannonball Management, Wellway Health, Hotel Granduca, Granite City Food and Brewery, Darden Restaurant Group, GRS Restaurant Group, Marriott International and Renaissance Hotels, Panera Bread, Pacific Lutheran University and Yale University.  Chef Arnone has been the corporate chef for Colavita for the past 20 years.  He has developed recipes for over 30 retail food products spanning from snacks, sauces, soups, entrees to desserts.  Ken is sought after for speaking engagements throughout the industry and frequently serves as a culinary judge including Menu Directions Keynote Speaker, Fox Business News, National Restaurant Association, Jakarta Culinary Festival, Las Vegas Challenge, Healthy World of Flavors Singapore, SOWE Food and Wine Festival, and Hong Kong’s Top Sommelier Summit.

In August of 2012 he released a food and wine pairing book titled “Pairing with The Masters” which he co-authored with Jennifer Simonetti-Bryan Master of Wine.

He has competed in the Culinary Olympics as well as numerous culinary competitions across the globe and earned over 20 medals including several golds and Best in Show.