Meet Ron Soderblom:
Founder/CEO
Restaurant Consulting Leader with 3 Decades + of Experience
Ron Soderblom is a dynamic hospitality leader with decades of experience shaping exceptional restaurant and bar operations. From his humble beginnings as a busboy at 15 in San Dimas, CA, to leading transformative projects for top brands like Cafe Tu Tu Tango, Boston’s The Gourmet Pizza, and Jinya Ramen Bar, Ron’s career spans fine dining, casual chains, public sector services, and consulting.
With a Bachelor’s in Business Administration from California State Polytechnic University Pomona, Ron’s journey includes franchising Applebee’s, driving success at Brinker International’s On the Border, and innovating food and beverage operations at the LA County Fair. His return to California saw him revamp Rosa’s Italian, introducing a groundbreaking cocktail and wine program.
As the founder of Soderblom Consulting, Ron partners with hospitality brands to elevate operations, streamline processes, and create lasting impacts. His diverse expertise includes culinary management, P&L analysis, recruitment, training, bar and beverage programs, and marketing. Ron’s passion for mentoring and team development continues to inspire success in others, and his work fosters strong community ties, transforming clients’ visions into thriving businesses.
When he’s not consulting, Ron loves cooking, crafting new recipes, and enjoying dining experiences that inspire his creativity. His mission: to help others succeed and achieve their dreams.
The Team
John Fleming:
Founder/CEO at HopDial
Expert IT and Phone Systems Consultant
With over two decades of experience, John Fleming specializes in designing, implementing, and managing technology systems that empower underserved schools and small businesses along the East Coast. As the founder of HopDial, John expertly integrates advanced phone systems with critical technologies such as mass notification and access control, ensuring seamless and secure operations.
Before launching his own ventures, John played a key role at a Virginia-based startup, overseeing the deployment of high-availability systems vital for life-saving communications. His work has supported esteemed organizations, including the U.S. Army, Pennsylvania Emergency Management Agency, and Washington D.C.’s Metropolitan Police Department.
A graduate of Drexel University with additional training in project management from Villanova University, John is also a proud alumnus of the Goldman Sachs 10,000 Small Businesses program. A certified firefighter and EMT since 2001, he remains an active first responder and serves on the executive board of the 115-year-old Wyndmoor Hose Co. No. 1.
John’s dedication to overcoming challenges and fostering innovation defines his career and his impact in both technology and public safety.
SCOTT LINQUIST
Chef Scott is redefining cuisine one city at a time. His career is rooted in the suburbs of Los Angeles where he learned his passion for the hospitality industry at his first job as a dishwasher for a local pizza restaurant. In college, while working as a server, Scott realized his true calling was cooking and from that day forward he pursued his dreams to become a chef. His culinary journey began with a move from California to Hyde Park NY to attend the Culinary Institute of America which is recognized as one of the best schools in the world for che
Upon graduation Chef Scott traversed the nation to work in the best cities with some of the best Chefs including Andre Soltner at Lutece, Alfred Portale at Gotham Bar and Grill in NYC, Nancy Oakes at Boulevard in San Francisco, Mary Sue Milliken and Susan Feniger in their Los Angeles Restaurants Border Grill and City as well as with Michel Richard of Citrus in LA. Once Scott reached the level of Executive Chef he ran the kitchens of Border Grill in Los Angeles, Arizona 206 and Pershing Square Café in NYC as well as educating young chefs as an instructor for Le Cordon Bleu in Pasadena California.
Upon graduation Chef Scott traversed the nation to work in the best cities with some of the best Chefs including Andre Soltner at Lutece, Alfred Portale at Gotham Bar and Grill in NYC, Nancy Oakes at Boulevard in San Francisco, Mary Sue Milliken and Susan Feniger in their Los Angeles Restaurants Border Grill and City as well as with Michel Richard of Citrus in LA.
Once Scott reached the level of Executive Chef he ran the kitchens of Border Grill in Los Angeles, Arizona 206 and Pershing Square Café in NYC as well as educating young chefs as an instructor for Le Cordon Bleu in Pasadena California.
For 10 years Scott worked with the New York City based restaurant group BR Guest as their National Corporate Executive Chef and Partner. During his time with BR Guest, Linquist developed and stewarded the growth of the incredibly popular restaurant brand Dos Caminos through its expansion to seven locations within New York City, Las Vegas, Ft. Lauderdale and Atlantic City. In 2014 chef Scott, with his partners Alan and Sven, created and opened the first of many COYO Taco location in Miami’s trending art hub, Wynwood. The partners have since grown Coyo to 13 locations with 6 in South Florida and 7 international locations including; Lisbon Portugal, Paris France, Santo Domingo DR and Medellin Colombia. Most Recently Chef Scott and his partners joined with the owners of the Moxy Hotel South Beach to create 2 brand new restaurant concepts as well as multiple bars and nightlife. The new Restaurants include; Serena which is a rooftop venue specializing in Mexican street food and small plates, Marisqueria Como Como, a Mexican seafood grill and raw bar, Mezcalista which is a nightlife venue with DJs and over 200 selections of mezcal among others.
Linquist added the title of author with the 2007 release of Mod Mex: Cooking Vibrant Fiesta Flavors at Home and is consistently featured on the morning shows of the major television networks and has become widely known as an ambassador of modern Mexican cuisine.
Additional concepts chef Scott has developed in the past; OLLA innovative Mexican Cuisine, a dynamic restaurant where guests explored his modern interpretation of the diverse flavors from Mexico in an upbeat and elevated environment. Xico India, the first authentic Mexican restaurant of its kind in Mumbai India. Les Banh Amis, a quick service Vietnamese deli specializing in banh mi sandwiches and healthy Vietnamese bowls.
Chef Scott is currently working with his good friend and renowned restaurateur Dave McFarland on a new wood fired Mexican grill restaurant, with a Mezcal and Tequila bar and speakeasy called XICO in downtown Asheville NC.
Chef Scott is currently working with his good friend and renowned restaurateur Dave McFarland on a new wood fired Mexican grill restaurant, with a Mezcal and Tequila bar and speakeasy called XICO in
downtown Asheville NC.
