Ramon joined the company 16 years ago, starting out as a chef de partie in St Julian’s. He then moved to Golden Sands as a sous chef, before being promoted to executive sous chef. Three years ago he returned to the Radisson Blu Resort St Julian’s as executive chef and has gone on to take on the role of Culinary Director for the entire Resort.
We have a farm-to-fork concept; it’s easygoing and delicious. It has a seven-chef team and we’re incredibly united – and I believe that shows through our food. We love highlighting local products.
The bond between us and the clients is special. We speak to people personally, and have many repeat clients. That bond is not something that comes easily.
I don’t have one per se, but I love all the dishes that use local products. The cheeses, vegetables and fresh fish taste so different. But, if I had to choose one, I would opt for a pasta. Freshness and local.