Ron Matty Training

Great food. Great vibe. Great team. Be the one in charge.” 🍴🎸 We’re looking for a Kitchen Manager with the skill, passion, and leadership to take our back-of-house to the next level. You’ll work side-by-side with ownership and the chef team to make sure every plate that leaves the line is consistent, delicious, and beautifully executed.Email resume to [email protected]

🍸 Pickledilly’s is Hiring a Bar Manager! 🍸
We’re bringing California coastal vibes + Santa Fe charm to Cedar Park 🌟 — and we need a creative, motivated Bar Manager to launch our cocktail program and lead the bar team.

With craft cocktails, live music 🎶, private events, and our partnership with Apex Pickleball Club 🎾, this is a chance to shape something truly unique.

👉 Apply now and be part of the opening team at Pickledilly’s Cocktails & Lounge!

🚨 Now Hiring: General Manager! 🚨
Pickledilly’s Cocktails & Lounge is opening soon in Cedar Park 🌟 — and we’re searching for a General Manager to lead our team from day one.

From scratch-made food 🍴 to craft cocktails 🍸 to live events 🎶 and our partnership with Apex Pickleball Club 🎾 — this is your chance to build something new, exciting, and unforgettable.

👉 Apply today and be the first GM at Pickledilly’s! Send resume to [email protected]

Pickledilly’s Restaurant Bar & Lounge is opening soon in Cedar Park, and we’re looking for a Kitchen Manager to help lead our scratch-made kitchen. 🍳✨

If you’re ready to build a team, create amazing food, and grow with us (plus be part of the action at Apex Pickleball Club 🎾), this is your chance!
Email your resume to [email protected]
👉 Apply now and join our opening crew.

Kicked off at the Chicago NRA Show—what an honor meeting the legendary Rick Bayless, a true icon in our craft. Also connected with the incredible team at Toast, helping us build out the backbone of our POS system. From there, straight to Cleveland with Trimark, sourcing smallwares for both front and back of house. Walls are going up—momentum is real. Big things coming this December. Stay tuned.

This is where culinary meets logistics. Organization is the backbone. Ex*****on is the art. Teamwork is everything.Behind every unforgettable event is a level of preparation the public never sees.
At an elite gathering like The Masters, success starts long before a single plate is served. It’s about precision ordering, strategic planning, and assembling a powerhouse team of elite chefs who know how to execute with excellence under pressure.

From organizing vendor timelines and ingredient lists to forecasting portions and plating for hundreds—every detail matters. Working alongside professionals at the top of their game transforms the chaos of big-event cooking into a well-oiled, high-performance kitchen machine.

Proud to be part of a crew that thrives on preparation, respect, hustle, and flawless ex*****on.

*****on

Just wrapped an unforgettable week cooking at The Masters for NetJets’ VIP events — and what an incredible experience it was. From start to finish, the energy, the ex*****on, and the elegance of every detail were next level. Friday night’s VIP party was the highlight — a full-house celebration for some of the most exclusive guests in Augusta. Grateful to be part of such a world-class culinary and hospitality team, delivering excellence on the plate and behind the scenes. The spearhead set the bar at a new all time high. Thank Ryan & Tina Jackson. The pros of this game.

The best burger in Texas hands down!! What a claim, yes, but take it from FIVE extra large, burger eating aficionados. which also happens to be home of the soon to be world famous “Testicle Festival”. We drink coffee and discuss Bill W., ride, eat, ride, loads of laughs, and love riding some very clean high performance motorcycles. This is my kind of “club”.

Here a snap shot of the kitchen in full service mode during dinner for in St.Paul, the last frame is where we started, an empty room. When I walk down the hall and cruise thru a random curtain, no plan, I end up right at the . Food is still all & , we’ve had rave reviews, pictured are a few dishes. Packed out. Last night headed to Chicago for Two shows, then Omaha, and then back to . The kitchen crew is killing it. Top of the game, long hours, constant shifts in numbers-adaptability to just make it work. Lunch for 250 & we end up doing 325 or more. Word is out. 🌎🌍🌏❤️💫 🇺🇸🥇

In Cincinnati,Ohio with pulling out the all vegan & vegetarian breakfast, lunch & dinners. Pulling out to Minnesota today for the next leg. We bring the kitchen,set it up, go into production, feed the artists and crew, pack it out same day like we were never there. It equals a 21 hour work day. We are the navy seals of the culinary world. Speed, Strength, & endurance game, with the culinary artistry.

Pantera with Zakk Wylde best thing I’ve seen since Slayer in 87. Zakk eats Ny steaks. Phil eats meatballs & spaghetti with red sauce.

Usher in Chicago and St. Paul a lively bunch loads of dancers,skaters, and a killer rhythm section, I watched the drummer during sound check daily he was on fire. I made Usher Tomato soup daily.