Meet Ramon Gomez - Executive International Chef

Chef Ramon graduated from the Culinary Institute of America in 1989 New York City. Upon graduation Ramon's career as a chef took off. For 6 years Ramon worked as a chef for Rockin' Baja Lobster where he opened all new units including recipe development. From here he went on to Executive Chef/GM at The Blue Crab restaurant, Executive Chef Consultant with Ultimate Food Service, The Butcher Shop and  Southbay Fish and Grill. In 2011 Ramon joined The Steak House on Broadway as Executive Chef, he created new soups, daily specials, seasonal appetizers and implementation of his famous buffet three times a year Thanksgiving, Mother's Day and Father's Day. In 2013 Chef Ramon started South Bay Catering full service catering offering San Diego an interesting mixture of choices that many had not considered for entertaining their guest. The goal is to provide catering and event management services, in the industry at affordable prices.