Meet Ron Soderblom:
Founder/CEO
Restaurant Consulting Leader with 30+ Years 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 deliver lasting results. 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 throughout 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 Linquist’s culinary career began in the suburbs of Los Angeles, where his first job as a dishwasher at a local pizza restaurant sparked his passion for the hospitality industry. While attending college and working as a server, Scott discovered that his true calling was in the kitchen. He left California for Hyde Park, New York, to attend the Culinary Institute of America and pursue a professional career as a chef.
After graduating, Scott worked alongside some of the industry’s most respected chefs, including André Soltner at Lutèce, Alfred Portale at Gotham Bar and Grill in New York City, Nancy Oakes at Boulevard in San Francisco, Mary Sue Milliken and Susan Feniger at Border Grill and City in Los Angeles, and Michel Richard at Citrus in Los Angeles.
Scott went on to serve as Executive Chef at Border Grill in Los Angeles, Arizona 206 and Pershing Square Café in New York City. He also shared his experience with the next generation of culinary professionals as an instructor at Le Cordon Bleu in Pasadena, California.
For 10 years, Scott worked with New York City-based restaurant group BR Guest as National Corporate Executive Chef and Partner. During his tenure, he helped develop and oversee the growth of Dos Caminos as the concept expanded to seven locations across New York City, Las Vegas, Fort Lauderdale, and Atlantic City.
In 2014, Scott and his partners, Alan and Sven, created and opened the first COYO Taco in Miami’s Wynwood Arts District. The concept subsequently grew to 13 locations, including six in South Florida and seven international locations in Lisbon, Paris, Santo Domingo, and Medellín. Scott and his partners later joined with the owners of Moxy South Beach to develop new restaurant, bar, and nightlife concepts, including Serena, a rooftop venue specializing in Mexican street food and small plates; Como Como, a Mexican seafood grill and raw bar; and Mezcalista, a nightlife venue featuring DJs and an extensive selection of mezcal.
Scott is also an author. In 2007, he released Mod Mex: Cooking Vibrant Fiesta Flavors at Home and has appeared on major television networks sharing his expertise in modern Mexican cuisine.
His additional restaurant concepts have included OLLA, showcasing his modern interpretation of the diverse flavors of Mexico; Xico India, a Mexican restaurant concept in Mumbai; and Les Banh Amis, a quick-service Vietnamese deli specializing in banh mi sandwiches and Vietnamese bowls.
Scott has also worked with restaurateur Dave McFarland on XICO in downtown Asheville, North Carolina, a wood-fired Mexican grill featuring a mezcal and tequila bar and speakeasy.
