Chef Biography
Olivier Ramos was born in France, and started out as a waiter in Provence while going to school, from 1986 to 1990 while he apprenticed and began climbing the culinary ladder in the south of France from Le Petit Nice in Marseille, to the Hotel Majestic in Cannes as commis de cuisine in the late 1980s. In 1990 after receiving his BEPC, his culinary diploma, and CAP/BEP in classic cuisine, he then moved to Paris as chef de partie working his way up to pastry chef at Les Bouchons de François Clerc.
In 1997 he moved to Bermuda to work under Great Chef Jean-Claude Garzia at Cambridge Beaches as executive sous chef. In 1998 he became the head chef at Chancery Wine Bar in Bermuda and that’s when Great Chefs Television caught up with him for their Great Chefs of the World series.
A year later, he was offered the position of executive sous chef at Ritz-Carlton’s Hotel Arts in Barcelona, and later moved to Boston as their executive sous chef. In 2005 he joined the Barcelo Hotel & Resorts group as executive chef and ended up as Director of Food & Beverage at their Hotel Asia Gardens in Spain. In 2014 he became executive chef of their Michelin four-star Hotel Formentor in the Palma area.
Recipes
Jumbo Sea Scallops and Ratatouille
Serving: 4 Print Jumbo Sea Scallops and Ratatouille By Great Chefs October 19, 2015 Huge sea scallops are seared quickly and served with quenelles of ratatouille. The fine dice preferred for the ratatouille ingredients is called brunoise; it is about 1/8 of an inch on all sides. The unusual garnish is a standing “shark’s fin” […]
Roasted Duck with Pear-Sweet Potato Rosti
Serving: 8 Print Roasted Duck with Pear-Sweet Potato Rosti By Great Chefs October 9, 2015 Sweet potato cake wedges form a base for slices of spiced roasted duck. The pears and spices are combined with wine and duck stock to create a rich sauce with great depth. Sauteed mushrooms are served as a side dish. […]
Roast Pork
Serving: 4 Print Roast Pork By Great Chefs September 16, 2015 Pork fillets are pounded thin, then rolled around a vegetable melange sparked with ginger. They are served on a garnish of tropical fruit, peppers, and onions, simply dressed with lemon-herb vinaigrette. Chef Ramos offers tips working with ginger: he suggests peeling fresh ginger with […]