Chef Ken Arnone has achieved the highest level of certification in his craft, Certified Master Chef (70 in the US) and Global Master Chef. 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: Colavita International (Corporate Chef), Intelligent Quisine, 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. He has developed recipes for over 30 current 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, recent appearances include: 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 2014 Chef Arnone served as the chairman of the ACF CMC/CMPC sub-committee and oversaw the execution of both exams.
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.