César Ramirez is the chef at three Michelin starred Chef's Table at Brooklyn Fare in downtown Brooklyn. César moved to the United States when he was five years old and gained his experience cooking in the Chicago area. It was there and from his travels as a young man throughout France that he developed his understanding of French cooking technique.
César moved to New York City in 1999 where he spent the next 8 years developing an understanding of Japanese cuisine, philosophy, and presentation. The Japanese ethos of sourcing the highest quality ingredients and presenting them with little manipulation inspired Chef's Table at Brooklyn Fare.
César ventured out on his own in 2009 with his eighteen-seat, "tasting-menu-only" at Chef's Table at Brooklyn Fare. Diners fortunate enough to secure a highly coveted reservation are treated to waves of perfectly composed canapés and dishes that Sam Sifton of The New York Times called "dizzying in its intensity" and "unique even in a city as widely diverse in its culinary offerings as this one."
At Chef's Table alongside a team of three chefs-de-parties, César serves a fish-focused tasting menu cooked with French technique and developed from a Japanese philosophy of respecting and preserving integrity of the product. There are no written recipes in the kitchen; dishes are composed from tasting alone. When structuring a new dish, flavor, balance, nuance, and texture are the most important elements.
This critically acclaimed "restaurant like no other" received its first two Michelin stars in 2011, a third star in 2012 and was called "one of the top restaurants in the world" by Michelin Director Jean-Luc Naret. Critics and connoisseurs alike have raved about César's impeccable, luxurious seafood-focused cooking since the restaurant's opening. César says, "I focus on classic cooking, perfect technique, and the highest-quality ingredients."
Photo by Thomas Schauer