Founder-Partner Green Logic. Business Owner-Operator since 1978, 100+ Employee Food Industry Businesses, Michelin Bib Gourmand Chef, Certified Research Chef, Director of Product Development, PhD. Neuroscience-UMCP School of Public Health.
Ron has 40+ years of operating experience and ownership in the Food Processing / Distribution and Restaurant Industries. He graduated from the Culinary Institute of America in 1974 and became the 8th Certified Research Chef in the US by the Research Chefs Association (RCA).
In 2018 his Ivy City SmokeHouse Tavern restaurant where he was executive chef-co-owner was awarded a Michelin Bib Gourmand Restaurant status and is so still in 2026. Ivy City Tavern won the Casual Restaurant of the Year in 2018, and the following year Ivy City SmokeHouse earned the Regional Food and Beverage Wholesale Producer of the Year, both awards were given by the Restaurant Association of Metropolitan Washington (RAMW). Ivy City SmokeHouse Tavern is also listed in the “Best of” Guides as one of the Best Seafood Restaurants in Washington, DC.
After 30 years in the food industry he wanted to give something back to the community at large and so returned to college to study EEG-, exercise- and nutrition-based therapies to help with recovery from addiction and other brain maladies. Ron went on to receive his PhD in Neuroscience from the University of Maryland, College Park, School of Public Health in 2008. He then worked at the Baltimore VA Medical Center for seven years doing stroke, exercise and nutrition studies using EEG and other electrophysiological modalities in service of public health.
His love of the food and hospitality industry brought him back into the restaurant and food processing business with the goal of contributing to sustainable food and agriculture innovation. He has been awarded Three – 2-phase Maryland Industrial Partnership (MIPS) grants with Research & Development done by the University of Maryland, College Park.
All three grants utilize Invasive Species, fish-seafood scraps and or food waste as raw material and upcycle into: 1) Organic Regenerative Fish Hydrolysate Fertilizers and Soil Amendment Systems, 2) Compostable-on-demand bio-plastic bags & packaging to eliminate food waste in restaurants, industrial foodservice facilities and home settings, and bio-medical collagen hydrogel for use in 3-D printing and tissue scaffolding (e.g., burn victim remediation).
Green Logic's organic-regenerative fertilizer developed by our partner and Chief Scientist Dr. Martin Lo in Green Logic’s MIPS 1st grant outperformed two other organic fish fertilizers and one high-end chemical fertilizer in raspberry production. The fertilizer demonstrated multiple environmental, soil and plant health advantages. Field studies were performed at Frostburg State by retired UMCP Plant Science professor Dr. Harry Swartz.
As our partner Ben Friton says, “Green Logic will turn an ecological crisis into an agricultural solution - by transforming invasive species into organic regenerative fertilizers and soil amendment systems. Ron is driven and committed to the revitalization of our soils waterways and forests in service of enhancing community cohesion and public health, and reintegrating ecosystems.
