Chef Gregory Calvin Ramirez, Jr. – The Cedar Room

Food for me is not just about eating, but it’s about people coming together and enjoying an experience they will never forget.

Since the age of sixteen, I have always dreamed about being an executive chef. My first big break came at a Cesar-Palace-owned-casino named, “The Grand,” in Biloxi, Mississippi. Next, I helped open a new restaurant named “Red,” which featured Asian fusion cuisine. Then, after a great job offer was given to me, I moved to the city next door in D’lberville, MS. I worked at “32,” a fine dining steak house on the 32nd floor of the IP Hotel and Casino. After Hurricane Katrina, I went to work as a chef for the oil workers in the oil fields of the Gulf of Mexico. In 2009, I returned to my hometown of North Platte, NE, where I worked in various restaurants and fast food chains, not knowing how to forward the pursuit of my dream.

Food for me is not just about eating, but it’s about people coming together and enjoying an experience they will never forget.

I looked into college and realized that the perfect opportunity arouse in Le Cordon Bleu in Pasadena, CA. While there, I was blessed with many great opportunities, which I take pride in very much. My first opportunity was an unpaid internship at staging for “Top Chef” judge, Thomas P. Colicchio’s restaurant “Craft,” in Hollywood. I learned how to run a brigade-style-restaurant in “Upscale Fine Dinning.” My next great opportunity came when a club I was affiliated with, cooked and served the Grammy Awards. Still hungry for more knowledge, I took a sabbatical from college and went to Las Vegas, where I got another unpaid internship staging for Gordon Ramsay’s restaurant, “Gordon Ramsay Steak.” After returning to college, I attended and cooked at the Coachella Music Festival for 2 years.

As my time in school came to an end, I returned home once again, where I worked at Denny’s for 8 months before leaving and moving to Lincoln, NE. While there, I worked for a month at Lazlo’s in the Haymarket district, then stepped away from the kitchen for 2 years to recharge my batteries. Little did I know that while I waited, the perfect opportunity to become an executive chef presented itself in The Cedar Room.

With a better appreciation for the industry that I love, and what I have worked for my entire life is all coming true in this new opportunity that arose. I am ready to bring my vision and philosophy of food to this great area and to the travelers that we bring in.

I want to show everyone that there is more to food than they know and give you an “Experience You’ll Never Forget.”

– Gregory Calvin Ramirez Jr.

Chef-Gregory-Calvin-Ramirez,-Jr

Chef Gregory Calvin Ramirez, Jr. – The Cedar Room

Food for me is not just about eating, but it’s about people coming together and enjoying an experience they will never forget.

Since the age of sixteen, I have always dreamed about being an executive chef. My first big break came at a Cesar-Palace-owned-casino named, “The Grand,” in Biloxi, Mississippi. Next, I helped open a new restaurant named “Red,” which featured Asian fusion cuisine. Then, after a great job offer was given to me, I moved to the city next door in D’lberville, MS. I worked at “32,” a fine dining steak house on the 32nd floor of the IP Hotel and Casino. After Hurricane Katrina, I went to work as a chef for the oil workers in the oil fields of the Gulf of Mexico. In 2009, I returned to my hometown of North Platte, NE, where I worked in various restaurants and fast food chains, not knowing how to forward the pursuit of my dream.

Chef-Gregory-Calvin-Ramirez,-Jr

Food for me is not just about eating, but it’s about people coming together and enjoying an experience they will never forget.

I looked into college and realized that the perfect opportunity arouse in Le Cordon Bleu in Pasadena, CA. While there, I was blessed with many great opportunities, which I take pride in very much. My first opportunity was an unpaid internship at staging for “Top Chef” judge, Thomas P. Colicchio’s restaurant “Craft,” in Hollywood. I learned how to run a brigade-style-restaurant in “Upscale Fine Dinning.” My next great opportunity came when a club I was affiliated with, cooked and served the Grammy Awards. Still hungry for more knowledge, I took a sabbatical from college and went to Las Vegas, where I got another unpaid internship staging for Gordon Ramsay’s restaurant, “Gordon Ramsay Steak.” After returning to college, I attended and cooked at the Coachella Music Festival for 2 years.

As my time in school came to an end, I returned home once again, where I worked at Denny’s for 8 months before leaving and moving to Lincoln, NE. While there, I worked for a month at Lazlo’s in the Haymarket district, then stepped away from the kitchen for 2 years to recharge my batteries. Little did I know that while I waited, the perfect opportunity to become an executive chef presented itself in The Cedar Room.

With a better appreciation for the industry that I love, and what I have worked for my entire life is all coming true in this new opportunity that arose. I am ready to bring my vision and philosophy of food to this great area and to the travelers that we bring in.

I want to show everyone that there is more to food than they know and give you an “Experience You’ll Never Forget.”

– Gregory Calvin Ramirez Jr.