Manfred Ronge

Professional Background

  • Salzburg Hotel Management School, Bad Hofgastein
  • Apprenticeship as chef, Grand Hotel Sauerhof, Baden
  • Hotel Gutenbrunn, Baden - junior chef
  • Practical experience in large-scale catering, Austrian Armed Forces
  • Teacher for hygiene, nutritional physiology, operational sequences in large-scale kitchens, dietetics, food science, kitchen organisation, mastery of kitchen equipment etc. at the Supply Allocation School of the Austrian Armed Forces
  • Specialist Advisor for alimentation systems in the Austrian Ministry of Defence
  • Operational responsibility and equipping of more than 100 large-scale kitchens of the Austrian Armed Forces and for more than 600 kitchens on a national and international scale
  • Responsibility for the logistics of alimentation of overseas military deployments including the logistics of transport of military camp equipment for these foreign missions (Bosnia, Albania, Kosovo etc.)
  • Managing Director of CLUB.menüs à la carte
  • Managing Director of Gustana Menü Service GmbH
  • Managing Director Happy Snack und Kreativ Küche
  • Managing Director Verkehrsbüro Kulinarik und VITANA Salat- und Frischeservice GmbH
  • Founding of Ronge & Partner KG
  • Managing Partner of Ronge & Partner KG
  • Training as mental coach
  • Co-founder of the university course Gastronomic and Culinary Management
  • Lecturer at the Universities of Applied Sciences Vienna and Krems
  • Founding of the Partnership for Health Promotion and Modern Nutrition AGmE
  • Founder of the training course Certified Large-Scale Kitchen Manager®
  • Managing Director of IB Ronge Stria GmbH
  • Founder and President of the Austrian Association of Large Scale Caterers GV-Austria

Other relevant training background and activities

  • Licence exam for gastronomy
  • Team leader and team manager of the national team of the Austrian Armed Forces at European championships, World Championships for Chefs and Olympic Games for Chefs
  • Member of the international jury in the World Association of Chefs
  • Numerous workshops on hygiene and leadership

Professional Career

Having completed his training as chef (Hotel Management School Bad Hofgastein, Grand Hotel Sauerhof, Baden) and after gaining practical experience working for the Austrian Armed Forces, Manfred Ronge started his career in large-scale catering. Ever since 1982 he has applied himself to the fields of gastronomy, large-scale catering and food production and has been able to gain valuable experience not only as kitchen manager but also as a chefs’ teacher. Before going self-employed with Ronge & Partner he was operative manager of more than 100 industrial kitchens. Being a frequent member of the jury at World Championships and Olympic Games of Chefs his sense of quality and precision in dealing with food and dishes is outstanding.

He has been able to motivate his staff to successfully implement a number of new work practices and work systems (such as HACCP, Cook&Chill, QM-implementation, ISO und IFS). Working as managing director of one of the largest Austrian gastronomy, catering and food production companies Manfred Ronge expanded his operative know-how by adding further aspects of the culinary world to his expertise.

Noteworthy projects were the development and expansion of markets in all segments of the company he headed, culminating in becoming market leader in most business fields, the recertification of production facilities in line with IFS (International Food Standard), the general refurbishment of a number of restaurants and staff restaurants, the restructuring of all business areas and the development of a system gastronomy product line. Manfred Ronge is a gastronomy expert through and through and always ran these projects with its nigh on 1.100 staff members in almost 100 production facilities (gastronomy, large-scale catering, catering and production) in close cooperation with his staff.

Planned and organised by Manfred Ronge Europe’s largest fresh food kitchen opened its doors in Vienna’s 23rd district in September 2006 after an 18 months construction time. The facility produces and serves more than 100.000 set meals a day, for the most part with the Cook&Chill method.
Self-employment seemed a logical consequence to the father of five children. As a co-founder of the university course Gastronomic and Culinary Management at the University of Applied Sciences Vienna, as the founder of the training course Certified Large-Scale Kitchen Manager® and as a certified mental coach Manfred Ronge has become a leading authorities in the field of gastronomy, large-scale catering and food production.

The takeover of the Engineering Office for Industrial Kitchens (now the IB Ronge Stria GmbH) and its 100% integration in the Ronge & Partner Group reignited Manfred Ronge’s passion for the planning of industrial kitchens and he has perfected his expertise in this field to become the industry’s leading expert. 

With this background of outstanding expertise in mind Ronge & Partner KG was established and has expanded continuously. Tolerance and respect are not only alive among the team but also apply to our partners, the environment and future generations. It is with heartfelt conviction that we pay attention to these values when it comes to solving our tasks.
True to our slogan:

We design culinary delights with heart & passion

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