Jacob Ramos

I

 went to college at the California school of culinary arts in Pasadena in 2001. One day I lost my cell phone, and the gentleman that found my phone was the director of operations at Patina restaurant, a 1 Michelin star in LA.

JacobRamos

He somehow pulled some strings and got me in as a prep cook in the catering kitchen. I gave it all, everything I had every day physically and mentally. Within three months, I was sous chef. I worked there for three years and then my chef sent me to the one Michelin star Patina Restaurant. Again starting at the bottom, within three months of working the line all day and night, I became sous chef. I worked a total of 9 years with the Patina group holding many positions over the years, climbing the ranks.

Later, they started building the Ritz Carlton in downtown LA, which was the most prominent, shiniest building. When the Ritz Carlton sign went on, I knew I was going to work there. The chef called and asked me what I wanted to do. I told him I wanted to be the one in charge, and the rest was history. 

I worked at a few little restaurants around school that were high quality.

Opening the Ritz Carlton DTLA was the first time in the world that three hotel brands opened in the same building. Ritz Carlton Los Angeles. JW Marriott LA Live and Ritz Carlton Residence.

After doing high-volume food for two years at LA Live, I went to open the Ritz Carlton Lake Tahoe with Michelin Star & James Beard award-winning chef Traci de Jardin, and we began the hotel and restaurant. Within the first year, we received nominations for James Beard and was ranked number 3 restaurant in all of the Ritz Carlton companies.

After three years with Traci, I met Jose Andres, who was one of the best chefs in the world at the time, and he recruited me to open up the first Ritz Carlton Reserve in North America, in Dorado Beach, Puerto Rico. I trained in Washington DC with the Spanish el Bulli team of all research and development. I moved to Puerto Rico and opened up Mi Casa by Jose Andres in Dorado Beach, a Ritz Carlton Reserve. We received the 4th best restaurant in Latin American and nomination for a James Beard award within our first year of operation.

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Instructor (a)

Conferencia Apertura: El Tamaño de mi Mundo

Conference: THE MORE THINGS CHANGES - THE MORE CERTAIN THINGS REMAIN THE SAME

Taller: EL LUJO: EVOLUCIÓN Y REGRESO

Quick Talk: EMPODERAMIENTO

Gustavo López

Taller: AUNQUE NADA CAMBIE SI TU CAMBIAS TODO CAMBIA

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Instructor (a)

Conferencia: El Sabor Del Cambio

Taller: Offboarding- ¿Final O Principio?

Taller: La Verdadera Magia Del Stewarding

Taller: Liderazgo, Pasión Y Servicio

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Instructor (a)

Conferencia: ACELERA (Acerela) Sin Prisa

Conferencia: Energías Renovables

Taller: La Seguridad Tambien Cambia

Taller: La Constante En El Universo

Panel de Expertos: Engagement-Retención-Fidelización

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Instructor (a)

Conferencia: Los Escritores De Nuestro Destino

Taller: Antes De Hacer, Tienes Que Ser

Taller: Los 10 Desafios Del Ejecutivo Hotelero

Conferencia: Disciplina Y Éxito

Taller: La Felicidad Del Cambio

Quick Talk: Tiramos para el mismo lado

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Instructor (a)

Taller: La Importancia De La Capacitación Del Capital Humano

Taller: El valor real de las certificaciones de sustentabilidad

Taller: Estás Bien - Comunicas Bien

Conferencia de Cierre: Vendes Bien