🔴 Chef Ramon Antonio: A Career Sealed in Culinary Excellence

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pfork website p-fork.com/
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Ramón A. Antonio, born 27 August 1967
E-mail: [e-mail] Mobile: [phone]
A. BRIEF BACKGROUND
Started cooking (professionally) with the Swiss in 1988 , via La Primavera and the Werdenberg Group. I stayed with the Werdenberg Group and its various outlets, learning the basics of cooking and restaurants for 13 years. There I was taught all the classics (European, Cuisine of the Americas, Asian, North African etc.). I co-helmed the chefs’ club (Les Toques Blanches) for 13 years, as the only Filipino in the group for the first 10 years.
Then I moved on to various restaurants and hotels, eventually landing in El Nido in 2004, where I handled 4 islands, cooked for kings, queens, heads of state and Hollywood stars.
After El Nido, I opened my own restaurant in Angeles, then went to cook in a hotel in China, for 5,000 guests per day. Then I flew to Sri Lanka to represent our country in the World Spice Festival.
Then I moved to the US to open Purple Yam with Romy Dorotan. After that I moved to a Michelin restaurant, Aquavit, then went back to the Philippines. After several more restaurants and hotels, I started my consultancy company.
Numerous commissary, hotel and resort consultancy projects later, I presented at Madrid Fusion, and was sent to China to promote Filipino Cuisine by the DOT.
B. FOOD
El Nido opened my eyes to sustainability and further kindled my life-long love for Local Produce. Since 2004, I have pushed for Filipino Food, local ingredients, regional dishes, the promotion of these, and bringing it up to a global level.
C. COMPETENCY and WORK
CONSULTANCY
From 2010 to present, I have focused on consultancies in opening restaurants, chains, resorts and hotels. Designing and creating successful theme/concepts for clients as early as then- vegan, modern Filipino etc. Consulted for Jollibee and Mang Inasal.
DESIGN
Based on my experience and training on multi-outlet and large scale foodservice set-ups (5000 people per day hotel service etc.), my consultancies cover design from the ground up. From designing all foodservice and foodservice support areas for the clients and contractors. My architecture background helps a lot on this.
STANDARDS
Implementation of global and current/contemporary standards for all these areas (foodservice outlets, kitchens and support areas like stores, receiving, cost control areas etc.) is also provided. Including HACCP and all aspects that cover food safety.
TRAINING
The consultancy covers training staff in all those areas, from pre-opening to first week of operations. And sometimes beyond, for audit, maintenance, and provision of new products and standards (when upgrades are required).
EDUCATION
My experience in teaching in culinary schools are applied in mentorship for staff in every project. Took a 3-month course in AIM.
EVENTS
My career also included presence and involvement in various culinary events, like Madrid Fusion, as a Guest Chef in several hotels for food promotions/events, as a judge in various food competitions, and others.
D. BELIEF
I believe that if the INGREDIENTS are good in itself, the dish will take care of itself. Having farms, gardens, farmers and fresh local produce suppliers support us, everything will be beautiful. The remaining 2/3 will just be proper PEOPLE and the proper EQUIPMENT/TOOLS..
That restaurants, hotels and resorts should promote and highlight the regional cuisine of their location. The people and produce of their locale should also be promoted.
I do not believe the common and absurd notion that there is only one culinary capital in the country. Every region and province of the country has its richness.
E. WHAT I DO IN MY SPARE TIME
I tend to my garden. I take care of my dog.
I spend time with my Daughter, and create things with/for her. Once a year, I cook for and with an orphanage.

Thank you.
Site and Social Media Links-
pfork website p-fork.com/
Instagram / voodoochef
FB www.facebook.c...
Twitter / voodoochef
Ramón A. Antonio, born 27 August 1967
E-mail: [e-mail] Mobile: [phone]

[@bryanreynes209]

i just watch this now.. Chef Ramon an awesome culinary expert. If i'm not mistaken his two star michelin chef. He is all around speaking of arts.