Levy Restaurants

Ron Krivosik brings more than 23 years of experience to his position as vice president of culinary for Levy Restaurants.  Krivosik specializes in creating menus that have been fostered through his classic education, award-winning restaurant background and passion for food, creativity and excitement.  As the vice president of culinary, Krivosik is responsible for recruiting and training elite chefs for the Levy portfolio, and leading the development of innovative menus across all Levy Restaurants locations. 

Krivosik began his Levy culinary career in 1986 with Chicago Restaurants.  In 1990, he transitioned to Arlington Park as the chef of their fine dining restaurant, the Million Room, and later became executive chef for all dining operations at the park.  In 1996 was promoted to regional executive chef for Levy Restaurants over the Midwest and Canadian locations.  In 2001, Krivosik and his culinary team were selected to lead menu development at the prestigious Churchill Downs, home of the Kentucky Derby, and have since directed the menus for the last seven Kentucky Derbies.  Now, in 2008 Krivosik continues his leadership as the vice president of culinary. 

During his time with Levy Restaurants, Krivosik has developed and overseen the menu planning for the premium dining and general concessions at some of the most exciting venues around the country including Wrigley Field and U.S. Cellular Field in Chicago; American Airlines Arena in Miami; Lambeau Field in Green Bay; and Churchill Downs in Louisville.  He’s also lent his culinary expertise to many marquee events including Super Bowls, Grammy Awards, MLB World Series and the NBA All-Star Game. 

The key to Krivosik’s philosophy is staying simple by not overcomplicating his dishes with too many ingredients.  “I use fewer ingredients,” Krivosik says, “and make sure that those I use don’t overpower one another, but rather complement each other.  Our menus stay true to that philosophy by combining the right touch of local favorites and specialties inspired by the seasonal ingredients.”

Krivosik has a broad range of cuisine specialties showcased in signature dishes such as Seared Halibut with caramelized fennel and vanilla butter and Duck Breast with black berry demi and whipped sweet potatoes.  Out of all of his creations, he most enjoys preparing seafood and game meat.  “I like the diversity of these two items,” he said.  “Seafood involves light, delicate, subtle flavors, while with game, one can really bring out bold, strong flavors.”

Krivosik received his degree in culinary arts and continued his education studying under Master Chef Rolland Zwerger.