Meet the chef
My name is Frankie Ramirez
Born and raised in Mexico City, I arrived in Philadelphia at the age of 16 and found a job as a dishwasher at STARR’s Washington Square (now Talula’s Garden). With no prior restaurant experience, I quickly discovered my deep interest in the profession. Eager to learn, I started working in the line at several restaurants, including STARR’s Morimoto, Parc, Butcher and singer. Nearly 20 years later, the self-taught, self-made chef has come full circle, exploring new perspectives.
After logging experience under chefs like Marc Vetri, Marcus Samuelson, Masaharu Morimoto, Francesco Martorella, Alex Lee and Juan Carlos Aparicio.
I was part of the opening team at STARR’s legendary Parc in 2008, where I was promoted to sous chef. During this time.
Well-versed in few Japanese, New American, Italian, and now French techniques. I first became an Executive Chef in 2016, overseeing multiple locations of Tredici Enoteca, enoteca tredici and The Refectory in Center City Philadelphia, Main line, Villanova university and Washington DC. I spent five years with the group, relying on it's diverse skill set to expand the creative scope of the modern Mediterranean restaurants.
I have also staged at legendary local Philladelphia restaurants like: Le Bec-Fin and Lacroix, as well as iconic New York City landmarks like Daniel, Le Bernardin, and Jean-Georges NYC.
In 2019 I worked for short period of time with Netflix on Adam Sandler’s Film HUSTLE, as Juancho Hernangomez, former NBA player and one the Lead Actors in the film, appearing in the movie as Bo Cruz. I helped preparing meals for him three times a day during all the time he spent in Philadelphia. Working along with his Nutrologist in Madrid to follow and make sure that the meal prepared would follow his specific diet. In 2020 I took the Executive Chef position at Starr Restaurants new LMNO making guests fall for the vivacious flavors of Baja California. Renowned for its incredible produce, Live-Fire Grilling, and Stellar Seafood, the Northern gulf state boasts one of Mexico’s great culinary traditions, but it’s still underrepresented Stateside. With family roots in the nearby coastal during this time was recognized two years in a row as chef leader of the year for 2021 & 2022, Such of great honnor to be recognized in a company like Starr that has 40 plus restaurants.
I’m starting a new project on my own, I will be offering personal dinners for friends and regulars of any of the restaurants I had worked at. I would love to have the opportunity of cooking for you! For your friends and for your family.
I’m happy to cook a dinner for any event, reunion or celebration. I would love nothing more than to get the oportunity of letting me share my passion for serving and for cooking.
I can easily accommodate with any theme or idea you may have for your party. I can always give you options, Set prices and promisse you, That you will always get the best quality products, After working 20 years in restaurants, believe me. I know where to get the best of the best for you, Lets plan!
Please DM me on Instagram or email me at isco.ramirezz@gmail.com to save the date of your event and start planing.
please check my offreing Menu for (Spring 2024) bellow.
Menú Spring 2024
SPRING- 2024
Crudo
Oysters, mignonette, lemon
Shrimp cocktail, cocktail sauce, lemon ( add caviar )
Tuna ribbons, smashed avocado, citrus ginger sauce
Scallop carpaccio, mint, crispy shallots, aguachile
Salad & Appetizers
Classic caesar salad, baby gem, parmesan, garlic,
Tomato Carpaccio, fig, vincotto, basil, olive oil
Grilled baby gem, smoked grapes, ranch
Baby beet, whipped ricotta, balsamic, pecans
Apps & Soup
Pissaladiere, black olives, anchovy, goat cheese ( OnionTart)
Tuna tostada, Morita aioli, avocado, crispy onions
Cream of Corn, chorizo, scallion
Warm Sweet pea, blue crab, creme fraiche, mint
Pasta
Crab & spaghetti, blister tomato, garlic, creme fraiche
Mushroom ragu, fresh oregano, burrata cheese
Three cheese angellotti, cacio pepe sauce, olive oil
Seared ricotta gnocchi, sweet pea, vodka sauce, basil
Fish
Roasted patagonian salmon, sweet pea, white asparragus, burre blanc
Pan sear Branzino, Cauliflower puree, asparagus, coriander vinaigrette
Seared striped bass, lemon risotto, asparragus, lemongrass sauce
Crispy skin black cod, wasabi baba ganoush, coconut ginger sauce
Meat
Roasted chicken, lemon brown butter, spring cali side salad,
New york steak, potato scalloped, shallot balsamic glaze, blue cheese
24hr Braised short rib, creamy polenta, caramelized cipollini onion
Ribeye aguachile,curtido, crispy onions, burnt avocado. ( Family style )
Sweet
Burnt cheesecake, dulce de leche, charred fruit
Panna cotta, blueberries , mint
Chocolate mousse cake, chantilly strawberry
Cheese plate + accouterments
The message to my team has always been, ‘If it’s not perfect, We don’t serve it,”
“I’ll never serve something that I wouldn’t be proud to put on the table for my own kids.”
Frankie Ramirez.
PRESS
