CHEF DIANA RAMIREZ

Chef Diana Ramirez is a native of Otavalo, Ecuador, whose passion for cooking began in her family’s espresso bar, where she handled all of the baking from a young age. In 2015, she moved to the United States to pursue her culinary education at the Culinary Institute of America, specializing in Baking and Pastry Arts. After graduating, Diana trained in some of the world’s most acclaimed kitchens, beginning her career in pastry at Eleven Madison Park (3 Michelin Stars). She continued refining her skills at Gabriel Kreuther (2 Michelin Stars), specializing in hand-crafted chocolate, and then at Per Se (3 Michelin Stars). During the pandemic, under the mentorship of Chef Thomas Keller, Diana joined The French Laundry (3 Michelin Stars), where she transitioned from pastry to savory cooking. She spent three years in Napa Valley developing classical savory techniques and deepening her knowledge of wine pairings. Returning to New York City, Diana worked briefly in front-of-house at Per Se before joining One White Street (1 Michelin Star) as Sous Chef, gaining leadership, management, and financial experience while working across both pastry and savory kitchens in a deeply ingredient-driven environment. Her cuisine is rooted in French and New American techniques, with global influences including Latin American, Southeast Asian, and Mediterranean flavors, always guided by the finest ingredients available.