Holding to his father’s mantra, “Love what you do and never work a day in your life”, Nik began far from the kitchens; rather, he wholeheartedly pursued a career in professional soccer, a pursuit that led him from the warm breezy islands of Hawaii to the cold climates of Romania. Learning professional soccer taught Nik the important principles to consistent success.
With encouragement from friends and family, Nik attended the Culinary Arts programme at Santa Barbara City College. With the drive and discipline that he picked up from professional sports and the skills and techniques he learned from culinary school, Nik’s dedication and abilities were quickly recognised, first as sous chef, then chef de cuisine, at the iconic Wine Cask in Santa Barbara. Following he became the Sous Chef at the Belmond El Encanto Hotel under Executive Chef Patrice Martineau who was formerly Chef de Cuisine for Chef Daniel Boulud.
Chef Ramirez infuses flavours from his global adventures – to Japan, Taiwan, Bangkok, France, Copenhagen and more. Having found what he loved to do, Chef Ramirez dove into expanding his culinary repertoire, making his way to Thailand, first as Chef de Cuisine at 22 Kitchen & Bar at the Dusit Thani Hotel in Bangkok where he worked under Executive Chef Phillipe Keller who was previously Executive Sous Chef for Chef Pierre Gagnaire. After Dusit Thani Chef Ramirez went on a quest for knowledge, learning at Gaggan in Bangkok led by Chef Gaggan Anand and at 108 in Copenhagen headed by Kristian Baumann.
