Chef Biography

Ramiro Rodriguez was born in Lugo, a province of Galicia, in Spain. As the younger son in a traditional Galician family, Ramiro was expected to become part of the clergy, but he was more attracted to the aromas in the kitchen.  He entered the Jesuitical Seminar at Lugo, where he studied to be a priest. There he learned the cooking arts that all Galician families pass from generation to generation.  Ramiro escaped to the kitchen between his seminary lessons.  In the end, when he finally decided not to be ordained, saying he changed “the black robes of a priest for the whites of a cook”, he took a break by visiting his uncle in Buenos Aires, Argentina.  He had no idea that journey would last so long.

He worked with Gatos Dumas, one of Argentina’s famous chefs then opened his first restaurant “el Palacio de la Papa Frita”, then Otto”s. He then combined his talent with chef Dumas and opened the Drugstore in La Recoleta, and the three Clark’s restaurants and Lola.  These were restaurants to see and be seen.  He then opened Restaurant Catalinas for the next 20 years, and Great Chefs caught up with him in 1998 to tape four dishes for their “Great Chefs of the World” television series, preparing a Foie Gras with Mango & Papaya appetiser (EP 222); an entree Salmon Fillets & Shrimp (EP 247); and a dessert of Flambeed Bananas with two sauces (EP 240).  He also did a Salmon Carpaccio for the Great Chefs magazine.
In 2000, he opened Sinclair’s Restaurant and in 2007 he retired and became the Food & Beverage director at the
Hotel Feir’s Park “Cuisine du Park”.  In that same year, Chef Ramiro was appointed President of the Grand Academy of Gastronomy of the Americas.


Fois Gras with Mango and Papaya ►

Serving: 4 Print Fois Gras with Mango and Papaya ► By Great Chefs September 15, 2014 Tropical fruit — papaya and mango — is sauteed in butter and wine and served topped with foie gras slices. Large-grain sea salt garnishes the top of the foie gras. Ingredients Duck or Goose Foie Gras – 12 ounces […]

Salmon Fillets and Shrimp ►

Serving: 4 Print Salmon Fillets and Shrimp ► By Great Chefs September 15, 2014 Pretty with pink salmon strips and shrimp, this entrée combines the two with herbed risotto and a simple Champagne-butter sauce. The chef uses oblong plates, which make a nicely balanced presentation; round plates could be used, placing a mound of risotto […]

Salmon Carpaccio

Serving: 4 Print Salmon Carpaccio By Great Chefs September 15, 2014 It’s easy to see why this beautiful array of crisp greens topped with salmon and shrimp carpaccio is so popular at Restaurant Catalinas. Healthy, low in calories, and full of fresh sea flavor, it is the perfect beginning for any lovely dinner. The nice […]

Flambeed Bananas with Two Sauces ►

Serving: 4 Print Flambeed Bananas with Two Sauces ► By Great Chefs September 15, 2014 Glazed banana halves flambeed in honey liqueur cradle a small lake of melted chocolate on a dish filled with saffron-tangerine sauce. The combination of banana and chocolate is a favorite all over the world; Chef Pardo’s special touch is the […]

Restaurant Information

Phone : +54 11 4327-1900
Address : Esmeralda 1366, Buenos Aires, Capital Federal, Argentina

Add to Favourites