HOUSTON - Armando Ramirez is Executive Chef at Star Fish, where his creativity and innate understanding of fresh seafood, along with his vast experience in upscale restaurants in the U.S. and Spain.
Ramirez is from Oaxaca, Mexico, immigrating to Houston, and at the age of 16 he began his culinary career working with James Beard Award Winning Chef, Hugo Ortega at Backstreet Café, Hugo’s and eventually Caracol.
At age of 19, Ramirez attended culinary school at Houston Community College then he spent time in San Francisco, working at Aziza, an Asian fusion restaurant, and Butterfly to hone his craft.
After returning to Houston, Ramirez worked with John Chang of Miyako and Rickshaw for four years then moved onto Da Marco to work with Wiles Marco for almost four years.
Next, he served as sous chef at the Omni Hotel with Gaspar Stantic who was a culinary director for the U.S. Olympic Team.
Returning back to his roots, Chef Ramirez opened Caracol with Ortega, serving as sous chef prior to moving to Spain to participate in an internship with the Roca Brothers at El Celler de Can Roca, one of the top 50 restaurants in the world.
Ramirez met his wife in Spain during his internship and she moved to Houston with him.
Upon returning to Houston, Ramirez started with Cherry Pie Hospitality at State Fare Kitchen & Bar as sous chef and quickly moved up to Executive Chef.
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