César Ramirez (México)
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| César Ramirez is one of "The World's Most Influential, creative and important Chefs" |
The
only two Michelin stars in Brooklyn were awarded to Chef Cesar Ramirez
and his restaurant, Chef’s Table at Brooklyn Fare Kitchen. Located in
downtown Brooklyn is far from Cesar’s culinary path of Manhattan where
he was once the Chef de Cuisine at Bouley.
Chef
César Ramirez was born 1972 and raised in Chicago, of Mexican origin.
He is mostly self-taught even if he has had a great mentor in Chef David
Bouley who also was the reason why Chef Ramirez moved to New York when
he was offered a job for him at his former Danube and at Bouley. The
Chef worked at praised Tru in Chicago before David Bouley offered him a
job in New York. César Ramirez married a Frenchwoman when he was 19
years old and they used to travel to France. The Chef learnt a lot about
the French cuisine and cooking techniques during his trips to
Europe and he also learnt a lot about the Japanese cuisine during his
extensive travelling in Japan. Before he started Chef's Table at
Brooklyn Fare he worked at Bar Blanc in New York City. All his
diversified experiences resulted in what today has become one of
the absolutely best restaurants in the world when it comes to flavours
and how delicious a dinner actually can be when it is only about the
taste of the food and nothing else. Chef's Table at Brooklyn Fare hits
almost our highest score when it comes to the flavours and texture as
well as the amazingly high quality of the ingredients, but a dinner
today is more than just the food. It is also beverage and so far it is
too early for us to say anything about that since no liquor licence has
been acquired up till now. So far you simply have to bring your own.
Chef’s
Table is not your normal restaurant; Brooklyn Fare Kitchen was just
remodeled to accommodate 18 guests instead of 12 and is part of a
grocery store in Brooklyn. Cesar Ramirez has kept the concept simple,
you eat in the kitchen—Cesar’s work space and only gets the very best
ingredients. Jean-Luc Naret was quoted in GrubStreet New York as naming
Ramirez’s Table as one of the best three meals he has had in the world
this year.
Cesar
Ramirez prefers to be called a craftsman and knows his food speaks for
itself. Cesar didn’t start in New York, he made his was from Mexico and
began his restaurant experience in Chicago where he worked at Tru. In
Chicago he met David Bouley and eventually became chef at Danube,
David’s restaurant.
Cesar is available for speaking engagements, corporate endorsements and cooking demonstrations.
APPEARANCES: New York Times, GrubStreet New York
