“What gives me the greatest pleasure is mentoring young cooks, and the satisfaction on our guests’ faces.”

– Marcel Ramos

These words encapsulate Marcel Ramos’ great passion for his craft and his dedication to both his team and the guests he serves. His statement highlights the human element of his work, showcasing not only his culinary skills but also his commitment to nurturing talent and creating memorable experiences for others.

Marcel is a culinary maestro in the fast-paced business of hospitality, where each dish tells a story, and each plate is a canvas. As the Executive Sous Chef at Sheraton Hotels & Resorts in the Philippines, he has been making his mark with his extensive skills in culinary arts and hotel administration from Iscahm.

In this succinct yet still insightful exclusive interview, we look into Marcel’s culinary journey and his aspirations for the future. Join us as we uncover the secrets behind Marcel’s expertise and gain from his valuable perspective in the dynamic world of haute cuisine.

SM: Can you share your journey to becoming an Executive Sous Chef? What inspired you to pursue a career in culinary arts and hotel management?

MR: I’ve been a chef for 15 years. Being part of some of the prestigious hotels in Manila, I joined Sheraton as the pre-opening Banquet Chef, and eventually was promoted as Executive Sous Chef. My love for food is what made me pursue this career.

SM: As an Executive Sous Chef, what are your primary responsibilities and duties?

MR: I overlook the all-day dining, banquets, in-room dining, butchery, commissary, lobby cafe, and the staff cafeteria.

SM: Could you describe a typical day in your role as an Executive Sous Chef? What challenges do you typically encounter, and how do you overcome them?

MR: My typical day includes checking the quality of products, man-power concerns, equipment, hygiene practices and inventory of the culinary operations. Part of the challenges in the workplace are the occasional human errors and equipment failures. We overcome these by being flexible and communicating well with the team on what needs to be accomplished.

SM: What do you enjoy most about working in the hospitality industry, particularly in the culinary field?

MR: What gives me the greatest pleasure is mentoring young cooks, and the satisfaction on our guests’ faces.

SM: How do you approach menu development and culinary innovation in your role? Can you share any memorable dishes or menu concepts you’ve created?

MR: I keep it simple, clean, and very flavorful. One of the most memorable menus I helped create was for a Filipino restaurant concept that has now become a successful chain of establishments.

SM: What skills and qualities do you believe are essential for success in a leadership position in the culinary industry?

MR: You should be committed. You should be curious, hardworking, passionate, driven, and with an unquenchable quest for knowledge.

Have the endurance to make sacrifices and the patience for continuous development. You should always be focused.

SM: Could you tell us about a particularly challenging project or event you’ve managed as an Executive Sous Chef? How did you navigate the challenges and ensure its success?

MR: The most challenging period so far was being undermanned at maximum volume of operations. I got through it by leading from the front and showing my teammates that I support them.

SM: How do you stay updated on culinary trends and techniques to enhance the dining experience for your guests?

MR: I constantly research chefs, restaurants, and cooking techniques. It’s a never-ending curiosity. I also strive to be in constant communication with my industry peers.

SM: What advice would you give to aspiring chefs who aspire to advance their careers in the hospitality industry?

MR: Develop your taste buds. Expose yourself to a lot of food and cooking techniques. Position yourself where you will have the opportunity to hone your knowledge and skills. Be patient and be ready to sacrifice a lot of your time, effort, and emotions. Appreciate the process.

SM: Lastly, what are your career goals and aspirations for the future, and how do you plan to achieve them?

MR: I see myself as Executive Chef in the near future, and as an operations leader in multiple properties.🔆

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To know more or to connect with Marcel, visit his LinkedIn profile. Click here.

Are you also a culinary wiz or another foodie like me? What do you think of our chef and his insights? Do comment and share your thoughts below.

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