In 2006 Ron Abell was put to the task of becoming Director of Culinary Operations at Fenway Park. As Senior Executive Chef he oversees all feedings for Red Sox Premium Clubs, Media, Suites, Catered Events, Concession Stands, Fenway Farms (a 2,500 square foot organic rooftop garden at Fenway), and fortunately, a few World Series Galas, and dozens of playoff games.

Prior to taking the helm at Fenway, Abell graduated from Blue Hills High School Vocational Culinary Program, and then went on to further his culinary career by attending the prestigious Culinary University, Johnson and Wales. He then apprenticed at the renowned Maison Robert and was part of the opening team for Lydia Shire’s restaurant Biba. He cruised the Eastern Seaboard and the West Indies as a private chef to Marriott Corporation’s founder and president; he skied to work every day in Steamboat Colorado to work at La Poge restaurant. Just before becoming a Ballpark Chef, he was the Chef de Cuisine at Icarus Restaurant in Boston’s South End; the recipient of a three and half star review by the Globe’s Allison Arnett, which led to cooking at the James Beard House in Manhattan.