Our chefs

Chef Ken Arnone, Certified Master Chef and Corporate Chef for Cannonball Hospitality wearing a white chef's coat, sitting in a dimly lit room with dark wooden background.

Ken Arnone

Certified Master Chef

Cannonball Corporate Chef

Chef Ken Arnone is one of 73 Certified Master Chefs in the United States and an American Master Chefs’ Order Board member. 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. Chef Arnone has been the corporate chef for Colavita USA for the past 20 years. He has developed recipes for over 30 retail food products spanning from snacks, sauces, soups, entrees to desserts. He co-authored a food and wine pairing book “Pairing with The Masters” with Jennifer Simonetti-Bryan.

Chef Arnone has competed in the Culinary Olympics as well as numerous culinary competitions across the globe and earned over 20 medals including several golds and Best in Show.

Chef Roelle Rios, Executive Chef at Jeremiah's Restaurant and Jeremiah's Taavern, sitting at a dining table with tableware, in a well-lit room with a large window and framed portrait on the wall.

Roelle Rios

Executive Chef Jeremiah's

Chef Roelle Rios is a rising culinary talent based in Mystic, Connecticut. A native of Westerly, Rhode Island, Roelle began his career in the restaurant industry at the age of 15, starting as a dishwasher and steadily working his way up through every station in the kitchen. His dedication, passion, and work ethic eventually led him to his current role as Executive Chef at Jeremiah’s.

Roelle has gained valuable experience in high-volume, high-pressure environments, having worked at both Mohegan Sun and Foxwoods Resort Casino. Notably, he was part of the opening team for Hell’s Kitchen at Foxwoods, where he had the opportunity to work alongside and learn from renowned chefs.

With roots in both Italian and Puerto Rican cultures, food has always been central to Roelle’s life. His heritage deeply influences his cooking style, blending bold flavors with a strong sense of tradition and family.

Roelle currently resides in Pawcatuck, Connecticut, with his wife and daughter.