PHOTO: © FAIRMONT AUSTIN
As executive chef of Fairmont Austin, Chef Gilberto Ramirez oversees the hotel’s (the largest Fairmont property in the United States) six dining venues, in-room dining offering, and culinary division for banquets and events.
This recent appointment marks Ramirez’s return to the hotel. He first joined in 2022 as executive sous chef of Restaurants and Banquets before coming back in late 2024 and settling into his current role of leading the hotel’s commitment to culinary and service excellence. Community support and innovation through industry events and mentorship are important goals for the chef.
Born in the Dominican Republic and a native of New York, Ramirez notes a passion for cooking runs in his family, and his home garden is one of his favorite places to spend his time.
WHICH FOOD IS YOUR GUILTY PLEASURE? AND ON THE OPPOSITE END OF THE SPECTRUM, WHAT IS ONE INGREDIENT OR FOOD YOU HATE TO USE?
My guilty pleasure food is candy — particularly chocolate. You would be surprised how many chefs actually enjoy eating candy. One ingredient I really don’t like using is eggplant, mostly because I don’t enjoy eating it.
WHAT DISHES WOULD YOU SERVE AT A PRIVATE DINNER PARTY?
A dish I would serve at a private dinner party would be something fun and engaging that everyone can participate in and enjoy the experience of eating. Something interactive that would get people involved and using their hands is always a hit!
WHAT WAS THE FIRST MEAL YOU EVER PREPARED ON YOUR OWN?
The first meal I made was actually for my mom and dad, and I was so disappointed with the results. It was a chicken Milanese with oven-roasted herb potatoes, and arugula salad with a bacon fat vinaigrette. I truly had no idea what I was doing and had no classical training. It was a disaster, but it helped me focus further and inspired me to pursue my career.
IF YOU COULD DESCRIBE YOUR PERSONAL STYLE IN ONE DISH, WHICH DISH WOULD IT BE AND WHY?
If I could describe my personality in one dish, I would say it would be a dish of pan-seared black bass with seasonal vegetables and a preserved lemon emulsion. I enjoy cooking fish and vegetables that are in season, which quietly represents my ever- changing palate for flavors. The acid balances the dish while highlighting the fish.
WHAT CULINARY TREND WOULD YOU LIKE TO SEE DISAPPEAR?
A culinary trend I would like to see go away is the “Instagram Chef” — the cooks and chefs who cook only for Instagram or make dishes only for social views/ likes.
FAIRMONT AUSTIN
101 Red River St. Austin, TX 78701
tel 512 600 2000
fairmont.com
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