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.