PHOTO: © FAIRMONT AUSTIN
As executive chef of Fairmont Austin, the largest Fairmont property in the United States, Chef Gilberto Ramirez oversees the hotel’s six dining venues, in-room dining and the culinary team that supports banquets and events. In this role he leads culinary operations and standards across every outlet, ensuring memorable dining experiences for guests.
This appointment marks Ramirez’s return to Fairmont Austin. He first joined the hotel in 2022 as executive sous chef for Restaurants and Banquets, then returned in late 2024 to take on his current leadership position. Ramirez emphasizes community engagement, mentorship and innovation, regularly participating in industry events and supporting local culinary initiatives.
Born in the Dominican Republic and raised in New York, Ramirez says a love of cooking runs in his family. He enjoys spending time in his home garden, sourcing fresh ingredients that inspire his menus and culinary approach.
WHICH FOOD IS YOUR GUILTY PLEASURE? AND ON THE OPPOSITE END OF THE SPECTRUM, WHAT IS ONE INGREDIENT OR FOOD YOU HATE TO USE?
My guilty pleasure is candy, especially chocolate. You might be surprised how many chefs enjoy sweets. An ingredient I avoid is eggplant — I simply don’t enjoy its texture or flavor, so I rarely use it in my cooking.
WHAT DISHES WOULD YOU SERVE AT A PRIVATE DINNER PARTY?
For a private dinner party I prefer dishes that are interactive and invite participation. I like to serve food that encourages conversation and shared experience, such as hands-on preparations or build-your-own elements that engage guests and make the meal memorable.
WHAT WAS THE FIRST MEAL YOU EVER PREPARED ON YOUR OWN?
The first full meal I cooked was for my parents. I attempted chicken Milanese with oven-roasted herb potatoes and an arugula salad dressed with a bacon-fat vinaigrette. It didn’t turn out well — I had no formal training then — but the experience taught me a lot and ultimately motivated me to pursue a culinary career.
IF YOU COULD DESCRIBE YOUR PERSONAL STYLE IN ONE DISH, WHICH DISH WOULD IT BE AND WHY?
If I had to choose one dish that represents my style, it would be pan-seared black bass with seasonal vegetables and a preserved lemon emulsion. I focus on cooking with seasonal fish and produce, letting fresh flavors drive the dish. The preserved lemon adds bright acidity that balances and elevates the fish.
WHAT CULINARY TREND WOULD YOU LIKE TO SEE DISAPPEAR?
A trend I would like to see fade is the “Instagram Chef” culture — cooks who prioritize visuals and social media metrics over substance and genuine technique. I value thoughtful, flavorful cooking over dishes designed only for likes and follows.
FAIRMONT AUSTIN
101 Red River St. Austin, TX 78701
tel 512 600 2000
fairmont.com