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Cesar Ramirez  

Unlike many other Celebrity Chefs, Cesar Ramirez did not receive his culinary education in a classroom at The Culinary Institute of America. After moving from Mexico to the United States at age four, Chef Ramirez realized his passion for cooking growing u

Unlike many other Celebrity Chefs, Cesar Ramirez did not receive his culinary education in a classroom at The Culinary Institute of America. After moving from Mexico to the United States at age four, Chef Ramirez realized his passion for cooking growing up in Chicago. Rather than applying to cooking school, Chef Cesar simply picked a restaurant the he liked and asked for a job. He worked in several Chicago restaurants, including the notorious restaurant, Tru, where he trained under acclaimed chef David Bouley. Ramirez also traveled throughout France, learning and perfecting French cooking techniques.

Chef Cesar then moved to New York City where he began building his knowledge and skill set for Japanese cuisine. In 2009, Cesar Ramirez opened his first restaurant, Chef’s Table at Brooklyn Fare, which serves Japanese inspired seafood dishes. The exclusive restaurant is located next to a grocery store in Downtown Brooklyn, New York City and seats a maximum of eighteen people situated around a counter. The restaurant was a victim to many naysayers prior to opening but has since proved them terribly wrong. Chef’s Table at Brooklyn Fare has three Michelin stars and is the first restaurant outside of Manhattan in history to be given three Michelin stars in New York City. Director of Michelin Guide, Jean-Luc Naret, called Chef’s Table at Brooklyn Fare one of the 300 greatest restaurants in the world. The restaurant and celebrity chef Ramirez have also been featured in publications such as The New York Times, Huffington Post, The New Yorker, and the Wall Street Journal.

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