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Pete Ramirez is listed as CORPORATE CHEF, MENU DEVELOPER & OPS LEADERSHIP at Bourbon Pub, based in San Carlos, California, United States. AeroLeads shows a matched LinkedIn profile for Pete Ramirez.
Pete Ramirez previously worked as Executive Chef at Bourbon Pub and Chef De Cuisine at Chop Bar. Pete Ramirez holds Culinary Arts from Le Cordon Bleu San Francisco, Ca.
Creative and passionate CORPORATE CHEF, MENU DEVELOPER & OPERATIONAL LEADERSHIP with 15+ years’ of experience executing diverse culinary talents, and directing complex kitchen operations. Specialties include Farm-to-Table offerings, developing local/regional seasonal menus, within operational cost containments. Creates productive systems & SOPs, ensuring compliance to protocols (i.e. storage systems, vendor order guides, prep lists). Reputation for progressive kitchen management, including FOH/BOH, and organizational/time management abilities – possessing and employing a hands-on, mentoring management style.
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San Francisco Bay Area
High-volume Michael Mina’s Gastro Pub concept (700+ meals daily). Collaborate with Mina Group on recipe/menu development & seasonal changes, based on produce availability, develop menu offerings and obtain approval. Works and expedites hot line daily. Responsible for all BOH ordering and scheduling. Hires and trains new cooks on recipes and techniques..
Oakland, California, United States
Modern American & Coastal Cuisine in Gastro Pub style. Farm-to-Table from Ground Stew Farm. Sous Chef to Lev Delaney, Chef nominated for Oakland’s Best Chef of the Year. Responsibilities included expediting and working hotline daily, supervising the food prep and cooking, maintaining a fully-stocked kitchen inventory, BOH ordering and scheduling.
Treasure Island, California
Modern American Gastro Pub specializing in large event catering with annual revenue of $2M. Full recipe and menu development responsibilities, with ongoing new items, clearly defining the concept and visual presentation of the banquet and special event menus. Recipe testing each component of the menu item to create accurate scaled recipes with instructions.
Tiburon, California, United States
Located in Marin County on San Francisco Bay in the charming town of Tiburon, Sam's has long been famous for fresh seasonal seafood, a fun atmosphere and breathtaking views of Angel Island, Alcatraz and the San Francisco skyline. ($3M annual revenue) Full recipe, specials, banquet, and menu development responsibilities based on farmer market and local.
San Francisco Bay Area
(2014 & 2015 to 2016) A Thad Vogler go-to eatery & lounge with marble bar serving New American bites, cocktails & namesake Calvados. (Closed) Worked as opening staff and rotated through every station in the house. Worked line and prep production daily. Assisted in the training of junior cooks. Aided Butcher’s in the butcher shop.
San Fran’s most iconic high volume ($8M), fine dining seafood restaurant for years, featuring Chef Mark Franz. Worked hands-on with daily kitchen production, including assigning, directing, and coordinating daily food production in the Kitchen, ensuring high culinary standards and food safety and sanitation are maintained. Tested, presented, evaluated, and.
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Pete Ramirez works for Bourbon Pub.
Pete Ramirez is listed as CORPORATE CHEF, MENU DEVELOPER & OPS LEADERSHIP at Bourbon Pub.
Pete Ramirez is based in San Carlos, California, United States while working with Bourbon Pub.
Pete Ramirez has worked for Bourbon Pub, Chop Bar, Mersea, Sam'S Anchor Cafe, and Trou Normand.
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Pete Ramirez holds Culinary Arts from Le Cordon Bleu San Francisco, Ca.
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