Executive Chef Luis Ramos attended the Alicia Berger Top Chef School in Buenos Aires.
His extensive experience includes Restaurant Projectes 24 and Comerç 24 in team with Carles Abellán, and Casa Fuster. Now at Le Méridien Barcelona he is currently leading, as Executive Chef, the gastronomic team of CentOnze Restaurant which opened its doors in 2007.
He believes the recipe for a successful restaurant is having a culinary team full of passion.
With years of culinary experience and a love for local foods and fresh market products directly from the Boqueria market, Chef Luis brings passion for Catalan cuisine to the Centonze Restaurant, a vibrant restaurant that pairs modern influences with Barcelona's culinary tradition.
THE CHEF'S PHILOSOPHY
The Chef’s way of cooking is based on the principle of less is more basically translating into – as little manipulation as possible of the produce in order for us to taste the original product, taking advantage of its natural aromas, scents and textures.
Discover his homage to slow food, highlighting the Catalan cuisine and local products. His philosophy and way of cooking have created an environmentally respectful and sustainable Kitchen.
IT'S A MATCH
Luis recommends accompanying each delicious dish with a glass of wine from our curated list.
Enjoy a complete culinary journey with the most fabulous food & wine pairings, choosing from a wide selection of local & international wines and try them glass by glass.