CHEF

Jules Ramos, Executive Chef

Chef Ramos' culinary pedigree includes more than 25 years of experience
and acclaim as Executive Chef, Chef de Cuisine, and consultant for some of the
region's most well-regarded establishments.

Specializing in Regional American fare, Jules' approach is both modern and progressive. Committed to working with local farmers and culinary artisans, his NE sensibility is reflected in a menu that fully exhibits his unique culinary talent and creativity.

Jules has frequently served as a featured guest chef at The Beard House in NYC.
He is also a proud recipient of the Medal of Excellence awarded by the
NE Chapter of the American Culinary Federation.

In 2008, Jules was inducted into the Chaine des Rotisseurs as Chef Rotisseur and was honored as Chef of the Year by the RI Hospitality Association in 2010. He is affiliated with the James Beard Foundation and the Les Amis d'Escoffier Society of New England - Joseph Donon Chapter.

Jules earned his AOS Degree in Culinary Arts from Johnson & Wales University and studied International Engineering at URI. He lives in Pawtucket, RI.