Fairmont Austin Welcomes New Executive Chef Gilberto Ramirez
Fairmont Austin has announced Gilberto Ramirez as Executive Chef of its luxury downtown hotel, the largest Fairmont property in the United States, with 1,048 guest rooms and more than 140,000 square feet of event space. As Executive Chef, Ramirez oversees the landmark hotel's six acclaimed dining venues (Fulton, Garrison, Good Things, Revue, Room 725 and Rules & Regs) along with In-Room Dining and an extensive culinary division for premier banquets and events.
Chef Ramirez originally joined Fairmont Austin in 2022 as the Executive Sous Chef of Restaurants and Banquets. During his tenure, he expertly refined culinary offerings and created custom plated dinners for events with over 2,000 guests, as well as supported the launch Room 725's Champagne & Caviar lounge. Ramirez returns to Fairmont following his most recent role as Executive Chef at The Westin Austin Downtown.
Ramirez will lead the hotel's commitment to culinary and service excellence through its variety of offerings ranging from Garrison's Forbes Travel Guide Four-star rated dining experience to galas and popular pop-up concepts. He will also continue to emphasize community support and innovation through industry events and mentorship.
For nearly 20 years Ramirez has advanced his expertise through positions at acclaimed kitchens across the United States. Working alongside two-time James Beard Award winner Chef Melissa Kelly at Primo Restaurant in Maine, he successfully led the team as Chef de Cuisine. During his time away from Primo Restaurant, he trained in prestigious culinary stages at restaurants such as McCrady's, Eleven Madison Park, Manresa, Alinea and Next Restaurant. He further honed his experience serving as Executive Sous Chef at Kalahari Resorts & Conventions and JW Marriott Austin.
Born in the Dominican Republic and a native of New York, Ramirez grew up in a family with a passion for cooking. He went on to attend Le Cordon Bleu to study hospitality management with a focus in culinary arts. Inspired early on in his career by the diligence and camaraderie of chefs, Ramirez strives to lead his team to achieve professional excellence while also giving space for their pursuits outside of the kitchen. In his spare time, he particularly enjoys spending time in his home garden.
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