By Eric J. Karell CEC, CCA, AAC
Ron has been one of the American Culinary Federation, Atlanta Chefs Association’s most decorated and honored members. Serving as a board member and past president, Ron has been the driving force behind many of the chapter’s key charitable and fundraising efforts.
A graduate of the Arts Institute, Chef Horgan began his restaurant career in Pittsburgh’s Max’s Tavern as a dishwasher. He progressed to cook and then decided to resume his education at Indiana University of Pennsylvania, graduating with a degree in Business Finance.
A move to Atlanta saw him take an accounting position for an interior design firm.
“I hated the job,” Horgan recalls. “I clearly felt the need for a career change, so I went back to cooking.”
He took a position at Eagles Landing Country Club and took advantage of an opportunity to move to Ansley Country Club, where he stayed for two years.
It was at this point Chef Horgan had a fateful meeting with famed Atlanta culinary impresario Guy Thompson, for a position at Proof of the Pudding catering.
“It was a turning point in my career.” Horgan says. “Besides working with such a great group of professionals, such as Mr. Thompson, I learned how to manage and coordinate large-scale catering functions.”
The people at Ansley had not forgotten Ron, and he was asked to return as Executive Sous Chef. Eventually, Horgan became Executive Chef and spent 18 years at the Midtown Atlanta private club.
After leaving Ansley, Chef Horgan and Mr. Thompson, who was a member of the club, sat down and discussed options for his future. They decided that Ron would make the jump to management, becoming the general manager of one of the most venerable Atlanta dining institutions, Pittypat’s Porch.
“The two jobs are very similar, except that I now have control over beverage and the front of the house. I do have to be a bit more careful in the manner I deal with associates, and I do need to take a “big picture” approach in terms of the restaurant’s overall priorities,” Horgan says about the differences between being executive chef and general manager. “The hours are completely different to what I had as an executive chef. The budgeting processing is much more comprehensive as a GM than that as a chef, as well. One thing that hasn’t changed is that the most critical aspect of any operation lies in good hiring and understanding people.”
Chef Ron has worked with many inspiring people, mentors from the front of the house and renowned chefs.
So who had the most significant influence on his career?
“Malcolm Stanchfield when he was clubhouse manager at Ansley. He followed a similar path as I have,” Horgan says. “He was an executive chef for many years, then made the transition to management.”
Ron has been such an integral part of the ACF, Atlanta Chefs Association that it’s difficult to separate the two.
Besides running the super-successful yearly golf tournament, Ron always assists wherever and whenever he is needed.
“The chapter always gives you an opportunity to get something out of your membership. The more activities and educational experiences you can take advantage of, the better,” he says. “There is simply no other organization that offers more competitions, meetings, events and educational programs in the city. We’ve had a Certified Master Chef give a cooking demonstration at one meeting, then watched a belly dancer at the Imperial Fez at the next meeting.”
For more information about the American Culinary Federation, Atlanta Chefs Association and how to become a member, go to www.acfatlantachefs.org
