Chef’s Table at Brooklyn Fare
Chef’s Table Brooklyn Fare chef César Ramirez is of Mexican descent and was raised in Chicago. The most interesting thing about him is that despite his vast culinary knowledge, he is mostly self-taught. He honed his skills at some of the best restaurants in the world, including The French Laundry and Le Bernardin in New York.
César Ramirez traveled extensively to France, where he learned a lot about French cuisine and cooking techniques during his trips to Europe, and also learned a lot about Japanese cuisine during his long travels around Japan. Prior to founding Chef’s Table in Brooklyn Fare, he worked at Bar Blanc in New York City. All his diverse experiences have made it today one of the best restaurants in the world when it comes to flavors and how delicious a dinner can be when all that matters is the taste of the food and nothing else.
Inspired by Japanese cuisine and French technique
The culinary experience with the kitchen of chef César Ramirez is pure exclusivity. The extravagant menu and atmosphere create a unique character of the place. In fact, it is one of the most exclusive restaurants in New York. Dishes inspired by Japanese cuisine and French technique change to reflect seasonal products. The multi-course tasting menu focuses on fish and shellfish, with one or two meat courses and a variety of desserts.
César Ramirez thinks his food speaks for itself and doesn’t even like being called a chef. He prefers to be called Craftsman like Japanese cooks.