FERNANDO RAMOS
www.cocinaramos.com | e: cocinaramos138@gmail.com | p:(510) 508-9775 | Cincinnati, OH
I am a bilingual chef with over ten years of experience working in Michelin-starred, farm-to-table restaurants in New York City and San Francisco. I have five years of management experience, and I am driven by my passion for local, seasonal ingredients, and genuine hospitality.
EDUCATION /CERTIFICATION
California Culinary Academy Le Cordon Bleu AS, Occupational Studies – Culinary Arts San Francisco, CA 2005 - 2007
ServSafe National Restaurant Association Food Handler Certification 2020 – 2023
TECHNICAL SKILLS
Comprehensive understanding of classic French and Italian cooking techniques
Experienced in contemporary cuisine trends and practices
Deep recognition of dietary and religious restrictions
Strong command of basic and advanced knife skills
Knowledgeable in butchery and fish and seafood processing
Strong command of classic and contemporary pastry techniques
Fluent in English and Spanish verbal and written communication
CULINARY EXPERIENCE
The Restaurant at 15 Central Park West, Chef de Cuisine New York, NY Oct 2016 - June 2020 Standardized and taught recipes and procedures to an intimate, multicultural team of six beginner to intermediate cooks. Together we executed seasonal, health-conscious menus and private events to an extremely discerning clientele with varied religious and cultural backgrounds. I also managed all day-to-day operations, including inventory, food costing, communication with vendors, and maintained a clean and safe kitchen.
Little Beet Table, Executive Sous Chef New York, NY Jan 2016 - May 2016 Developed and implemented a health-conscious, gluten-free, and vegetable-focused menu while training and mentoring a team of ten young inexperienced chefs from varied backgrounds. I also worked closely with local food vendors to ensure that we had the best seasonal, organic produce possible.
ilili Restaurant, Sous Chef New York, NY Sept 2014 - Dec 2015 Standardized and taught recipes and procedures to a large team of over fifteen multicultural team members to execute traditional Lebanese and Levantine menus. I also operated as interim pastry chef and traveled to Lebanon to learn and gain a deeper understanding of Lebanese cuisine and wine culture.
Gramercy Tavern, Pastry Cook New York, NY Feb 2014 - Sept 2014
Worked as a pastry cook under the instruction of Chef Miro Uskokovic at Chef Michael Anthony’s Michelin-starred contemporary American restaurant and increased my understanding of classic and contemporary pastry techniques.
Haven/Plum Restaurant , Chef de Partie Oakland, CA Sept 2013 - Jan 2014
Worked closely with Chef Kim Alter at her vegetable-driven, seasonal restaurants in the heart of Oakland and expand my knowledge of farm-to-table vegetables, meat, poultry, fish, and seafood cookery.
One Market Restaurant , Chef de Partie San Francisco, CA July 2010 - Jan 2012
Continued my training cooking under Michelin-starred chef Mark Dommen at his upscale New American eatery where I immersed myself deeply in contemporary California cuisine and whole animal butchery in a fine-dining environment.
Aqua, Chef de Partie San Francisco, CA July 2008 - July 2010 Studied and cooked under the direction of Chef Ron Boyd at Chef Laurent Manrique’s two Michelin-starred seafood focused restaurant.
Jeanty at Jacks Bistro, Junior Sous Chef San Francisco, CA Dec 2007 - July 2009 Learned the basics of classic French cuisine which included everything from butchery to sauce making and developed a strong foundation in French techniques.