Chef Ronnie Taylor
EARLY Life
Taylor was originally born in Manila, Philippines and moved to the United States at the age of 4. Adopted by an American family, Ronnie's first taste of the culinary world was through his father's catering business based out of Florida.
Culinary Career
In 2008, Ronnie headed west to join his sister in San Francisco to pursue his culinary career. His spark for Japanese cuisine started when he was working at Ozumo Japanese Restaurant. Eventually, he found himself as one of the opening team members for Chotto Izakaya in the Marina District. He spent 2 years under Chef Armando Justo, where he learned ramen production and sushi artistry. Justo soon left and made Taylor Executive Chef. Following Chotto, he had an opportunity to work for Michelin star chef Michael Mina and Ken Tominaga at Pabu & The Ramen Bar (Michael Mina Group). In 2017, Taylor launched Alchemy SF to expand his culinary boundaries. Combining his knowledge of techniques and his palate of Filipino cuisine, this has lead him to launch IV.
““For me it’s always exciting to taste something that I haven’t tried in like 20 years, so it’s exciting like getting like a flashback. I’m always changing things — editing things out or adding more things in — thats when I get that one spark where it’s like, ‘Oh, wow, that’s what it should taste like.’” ”
fall 2018
anti social sinigang dining
