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Ricardo Ramirez | The Palm Houston

By Houston magazine

Courtesy of The Palm Houston



6100 Westheimer Rd., Houston, TX 77057 

Chef Ricardo Ramirez was born in Guanajuato, Mexico and moved to Chicago in 1996 where he began his culinary career. He served as Executive Sous Chef at Wolfgang Puck’s Spago and was promoted to Executive Chef after 2 years. He joined The Palm Chicago in the summer of 2009 as Sous Chef and was promoted to Executive Chef. In 2012, Chef Ricardo relocated to The Palm Houston where he continues creating classic favorites and innovative dishes.

In Chef Ricardo’s free-time, he enjoys spending time with his wife of 17 years, Julie and two beautiful children, 17 year old Liam and 8 year old Lizzie. His hobbies include watching all sports, especially the Bears and Blackhawks. He enjoys cooking family dinners and movie nights with his wife and children.

Jumbo Nova Scotia Lobster, Prime Steaks (Filet Mignon, New York Strip), Broiled Veal Chop Martini (a Palm Classic), Chilean Sea Bass Roasted Corn Relish, Chicken or Veal Parmigiana