MY STORY
“Being a private chef is an entirely
different world and allows me to engage people
in a way being stuck in a basement kitchen doesn’t.
I enjoy being a line cook, but I love seeing people enjoy themselves more”
Born and raised in New York, Chef Eliot Ramirez, had a penchant for cooking at an early age. Growing up, Ramirez would often be found by his father’s side (also a chef), prepping ingredients, checking temperatures or washing dishes. Therefore, it came as no surprise to family and friends when Ramirez realized that the kitchen was the place he was meant to be.
After high school, Ramirez attended the renowned International Culinary Center, where he graduated in 2015. He would go on to teach nutritional and cooking workshops to youth and adults before working at New York’s Upper West Side, Australian bistro Burke & Wills, under Executive Chef Rodrigo Nogueira (formerly of BlackTail, The Monkey Bar, and Colicchio and Sons), and beloved Upper West Side eatery, Kirsh Bakery and Kitchen. He would work his way up from line cook to sous chef at both establishments.
In 2018, however, unfulfilled by the sometimes isolating environment of a kitchen, Ramirez decided to combine his love for interacting with his customers and hospitality to create, Eating in with Eliot — a new, refreshing perspective on farm-to-table cooking and experiential dining. Chef Ramirez’s exceptional attention to detail and his passion for the dining experience makes for a truly unforgettable event.
If you’re looking to have a unique, fine dining experience brought to the comforts of your home,
then Eating in with Eliot will be the perfect event for you and your party.