Chef de Cuisine
Pete Ramirez quite literally grew up in the restaurant industry. At the age of 8 he was promoted to dishwasher in his family's restaurant, after 3 years as the chief floor sweeper. Driven by a passion for cooking stayed in the industry after outgrowing the family restaurant, at Wente Vineyards. Pete attended the California Culinary Academy, representing Team USA at the Taipei International Food Show. He went on to join the opening team at Pres A Vi, before relocating to New York, to cooking under Alain Ducasse at Benoit. He also spent time in Las Vegas, where studied under Andre Rochat at Alize, before returning to his native Bay Area and running the banquet program at San Francisco's iconic Farallon.
Pete fell in love with Mersea the moment he walked onto the grounds. With the quirky layout, the beach vibe and incredible views, Chef Pete has quickly found a home- and has even come to reside on the island.