Catching up with Ronaldo Linares

Ronaldo Linares, CEO of Ronaldo’s Cocina and executive chef of Martino’s Cuban Restaurant in Sommerville, New Jersey, always knew he’d do something big, something for other people. He found his calling and his passion in food. After serving his country in the U.S. Marine Corps and graduating from the Institute of Culinary Education in New York City, Linares set out to change the world, one plate at a time. Linares has since showcased his Cuban-Colombian fusion style on BBC America’s Chef Race: US vs. UK, the Food Network’s Chopped, and was a featured chef at Food Network’s Wine and Food Festival. And now, through Ronaldo’s Cocina, Linares is hoping to bring his style of Latin cuisine to people everywhere. On the site, you can get recipes, join a community of people who are talking about Latin food and lots of memories, and hear some inspirational and motivational talks from Linares himself. Here, Linares talks about his roots, his inspiration, and his future plans.

TLK: Where are you from and how do your roots inspire your cooking?

I am from Medellín, Colombia and my roots are deep with Cuban heritage as well. Cooking was something that was in our blood since childhood, especially for me. I spent a lot of time with my mom going to the market in Colombia and helping in the kitchen, but never really cooking. Those are memories that will stay with me forever.

TLK: When did you first start cooking?

The first meal I ever made was Jambalaya in the 6th grade, thanks to a class project. We were given the choice to read or make a dish, so I chose this dish thinking it would be easier. And let me tell you: I wish I would’ve chosen the reading assignment.

TLK: Your family owns a restaurant in New Jersey. Is cooking a family affair?

Martino’s Cuban Restaurant has become a standard of Cuban food for the clientele we have been serving for the last 20 years, not a lot of restaurants can say that. It was really destiny to open up this place, because in Colombia my father owned a very successful restaurant nightclub. Once we moved here, it took a little over 3 years to get the restaurant going and many years of work to get it where it is today. 

TLK: What did you learn from working in the restaurant from such an early age?

What didn’t I learn working at such an early age!!! I grew up fast and had to learn responsibility very quick from doing my chores, to homework, and having to be at the restaurant doing every possible thing in my power to help it grow. The second has to be sacrifice. Having to give up sports and friends to work at the restaurant and there were no late night parties for me. But I don’t regret a single second.

TLK: When and why did you decide to be a chef full time?

I can’t say there was a particular time the decision was made to become a chef, it kind of came to be. Spending so much time around the restaurant business kind of took over me little by little and eventually the love affair started with food.

TLK: Tell me about Ronaldo’s Cocina, what’s your goal and what are you hoping to accomplish?

Ronaldo’s Cocina came to me about two years ago in a conversation with my now wife. I am a go-getter who is always looking to take it to the next step. My goals are simple: to keep expanding my cuisine and making those around me aware of the wonderful flavors of Cuban-inspired food. I’d also like to motivate others, especially youth, and encourage them to change their lives. All I want to do is to inspire, motivate, and transform lives.

TLK: What other projects are you working on?

I just got involved with MicroGreensProject.org, which is a organization that arms children and their families with the skills they need to shop for, prepare, and enjoy healthy foods within the confines of a government supplemented budget. This year, we’re really starting to make the program grow in New Jersey.

TLK: What’s your favorite dish to cook and why?

I love to make citrus roasted chicken and just answering that now made my mouth water. The love for chicken comes from my childhood in Colombia and anytime I want to travel back to those times a chicken gets marinated, roasted, and eaten with the happiness of the world.

TLK: What’s your favorite bite of food?

Have to say tostones, they are so good with just the right amount of salt and pepper, than a tangy garlic dipping sauce makes it just right.

TLK: What do you hope people take away from your food?

Love. The passion I put into my dishes is pretty much a personalized love letter to each individual, a memory from my childhood, a great time with a friend, and it’s something personal.

Here, start to feel the love with a recipe from Linares’ kitchen to yours.

Monkfish Ceviche

• 1 filet of monkfish, cleaned and sliced at a bias
• 2 tablespoons fresh shredded coconut
• 3 limes, juiced
• 1 tablespoon lime zest
• 1 tablespoon fresh zested ginger
• 1 cup minced fresh cilantro
• 1 teaspoon soy sauce
• 1 teaspoon fennel seed
• 1/2 cup coconut milk
• 1/2 medium Spanish onion, diced

Get the full recipe and ingredient list.