As a leader in the hospitality industry, Keiser University alumnus Ricardo Lory is grateful for the values and service mindset gained from his parents, as he embraces the global fusion movement by introducing gourmet dishes from across the world.

“My parents owned a small restaurant, and that is where my love for food began. I grew up watching how meals could connect people, lift spirits, and build community. I wanted to carry that forward and learn how to transform what I saw at home into a professional career,” said Lory, a certified culinarian who is Chief Executive Officer of Chef Global’s Kitchen and Creative Catering in Naples, Florida.

While crediting his mother for being ‘the true flavor behind the Chef Global family,’ Lory said it was her authentic flavors, hospitality, and catering abilities that welcomed friends, neighbors, and community members, as she made them feel at home.

“It wasn’t about me falling in love with food,” Lory said. “It was about watching my mom. People celebrated with her food. They depended on her for the dishes that made their gatherings feel special. Seeing how she served people and how the community responded to her made me realize food has power. It can connect people, heal people, and create belonging. That is the foundation of everything I do today,” he said.

Lory said that he knew his dream would require discipline and dedication to study, as well as mentors to help lead the way.

“I knew early on I wanted to bring people together through food, and Keiser helped me turn that vision into something real. When I arrived at Keiser’s Tallahassee campus, the path ahead was not easy. I worked multiple jobs, slept on a couch, and often questioned if I would make it,” said Lory.

While sharing his belief that ‘purpose is refined through perseverance, ‘ Lory shared his thanks to the professors who encouraged him to stay on course.

“Keiser taught me that professionalism begins long before you put on a chef’s coat. It starts with character, consistency, and how you show up every single day,” he said, crediting Dean Miller, Chef Martin, and Chef Turek for shaping his discipline and leadership.

As part of his program, Lory completed a Walt Disney World externship at EPCOT, an experience that exposed him to international kitchens and diverse culinary teams. That opportunity expanded his vision. After EPCOT, he worked on a cruise ship that spent significant time in Hawaii, immersing him in island hospitality and culture. Those experiences sparked what became a defining chapter of his early adulthood, traveling to 17 countries before the pandemic, studying how different culture’s express identity, leadership, and tradition through food.

Those global influences are now the heartbeat of his catering work in Southwest Florida. “Working at Epcot exposed me to international teams and cultures, sparking my desire to study food around the world. That global experience continues to influence my work today,” said Lory, who earned his Associate of Science degree in Culinary Arts in 2019.

While embracing the motto that ‘innovation starts with serving others well,’ Lory is thankful for ongoing accolades, including consecutive recognition as part of Gulfshore Life’s “Best of” awards for Collier County, and most recently, inclusion as a Bar and Restaurant News member of ‘The Next Generation of Leaders.’

Today, his company is known for global fusion menus, elevated catering experiences, and country-themed events that reflect the cultures Lory studied around the world. This creative approach contributed to him being named by Bar & Restaurant News as part of the “Next Generation of Leaders.”

While grateful for the accolades, Lory stays grounded in the values that shaped him.

“My story is proof that where you start does not dictate where you can go. I want people to know that consistency, character, and purpose can take you further than talent alone. I built my career on faith, endurance, and a genuine desire to serve people well. If my journey encourages someone else to keep going, then it’s all worth it,” he said.

As a first-generation college graduate, Lory encourages others to reach for the stars.

“Your circumstances do not define your capacity. If you stay consistent, lead with character, and serve with purpose, opportunity will find you. I want people to see my story and know that even when the odds seem stacked against you, it is possible to rise, to build, and to lead, not by chance, but through endurance, faith, and excellence,” he said.

Keiser University’s Associate of Science degree in Culinary Arts presents a comprehensive curriculum that includes laboratory sessions, academic preparation, and hands-on experience.  Students acquire professional knowledge of food, its preparation and handling, and cooking from basic to advanced.  The curriculum includes an externship to prepare students for entry-level positions in the foodservice industry.

Transform Your Future at Keiser University

Since 1977, Keiser University has been empowering students like you to achieve their career dreams. As one of Florida’s largest private, non-profit institutions, founded by Dr. Arthur Keiser and Evelyn Keiser, we’re committed to your success with:

• Over 100 degree programs from associate to doctoral level
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• Proud membership in the Hispanic Association of Colleges and Universities
• A legacy of excellence in education spanning more than 45 years

Don’t wait to start building your future. Contact Keiser University today and take the first step toward your dream career. Call Toll-Free: 888-KEISER-9  or Contact a Keiser Campus near you. Schedule your campus tour and learn more about our flexible programs, financial aid options, and career services support.