Executive Chef/Owner of Barley an American Brasserie and Born & Braised, Chef Jorgie Ramos developed a love for cooking at a young age watching his father and grandmother cooking on a nightly basis at his home in Miami. Unlike most rising Chef's Jorgie did not start his culinary career until later in his life. After being a high school and college athlete Jorgie went into the real estate where he became one of Miami's top young real estate developers. However feeling unfulfilled at the age of 30 Jorgie followed his heart and opened up his first restaurant "The Joint Bar and Grill". It was there where he discovered his talent and passion for the kitchen and after two years changed course and decided to open B&S located in Downtown Dadeland. A laid back Gastropub offering his signature style of rustic Americana food with Spanish influences. After opening in July of 2013 B&S along with Jorgie have quickly taken over the food scene in South Miami as they are constantly rated one of the top restaurants and Chef's in all of Miami.
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What is your earliest memory involving food or wine?
Watching my father cook for family and friends on weekend. The joy and pride he took in everyone reaction to his food is something i will never forget
If you've participated in the Festival before, what is your favorite SOBEWFF memory to date?
Without a doubt it was the moment we unveiled or pig at Swine & Wine! The entire piece of skin come off in one whole piece with no effort at all. It was perfect!
If you could cook with anyone in the world, who would it be?
I grew up watching him cook and trying to recreate just about every recipe he ever published. With out a doubt it has to be Bobby Flay! If for any reason just to say thank you