Sous Chef Francisco Ramirez
Francisco Ramirez was hired at Xiomara Restaurant in Pasadena in 1993 and has been an integral part of her restaurants ever since. After helping in the kitchen as a dishwasher, Francisco quickly moved onto food preparation and later served as a line cook where he demonstrated an intuitive talent for cooking. As he took on greater responsibilities, he began developing his culinary skills, first under chef Robert Gatsby and later Patrick Healy. At the time, Xiomara featured French style fine dining and the restaurant was widely acclaimed as Francisco played an instrumental role in helping the kitchen consistently deliver innovative and flavorful food. When Xiomara changed her concept to Nuevo Latino cuisine in 1996, Francisco played an even larger role, assisting Xiomara in executing her Cuban-inspired menu. The restaurant again achieved national recognition, this time for its exciting and creative Latin cuisine. In addition, he expedited the food at Café Atlantic, the casual Cuban spin-off restaurant that Xiomara opened in 2001 in Pasadena. In 2003, Francisco moved from Xiomara Restaurant in Pasadena to Xiomara on Melrose (West Hollywood) where he has been the head cook and later Sous Chef. Now, as the Sous Chef, he utilizes his cooking expertise, experience and creativity in support of Executive Chef Xiomara Ardolina’s Modern Cuban Cuisine.