Ramiro Ramirez has been working in the culinary field since 2010 holding leadership positions both in his home country and abroad. He also earned a Bachelor of Arts Degree in Culinary Arts, graduating in 2014 in his native Mexico.
While attending college, Ramiro applied his leadership in the Food and Beverage industry as Chef at Hacienda Santa Cecilia which is known in Pachuca City as a quality and high standard catering and banquet business hosting banquets from 200 to 1800 guests.
By the year 2015 Ramiro was Chef at Grand Palladium Resort where he was responsible for fast-food outlets, the Beach Club restaurant, and Room Service.
In 2016 Ramiro joined The Greenbrier as a J1 where he oversaw In-Room Dining. Ramiro seized this opportunity realizing The Greenbrier was a great place to gain experience and grow professionally.
The Greenbrier’s Banquet kitchen was the next step for Ramiro in 2019, where he worked for two years as Saucier. In September of 2021, Ramiro was promoted to Banquets Chef de Cuisine at The Greenbrier. In August 2023, Ramiro was promoted to Executive Sous Chef.