Now Chef at Manhattan restaurant Noche, Ramiro Jimenez grew up watching all the adults in his family working in his grandmother's restaurant on the water in Acapulco, Mexico. In 1990, at 20 years old, he left for New York City to learn more about cooking and landed his first job at Bobby's Café and Italian Eatery on Franklin Street. In 1991, Douglas Rodriguez took Ramiro under his wing, bringing him on as pastry chef. At the Lipstick Café, he worked under Jean George Vongerichten, where he learned French techniques. He was also at the Tribeca Grill, where he preparing modern American food. Most recently, Ramiro served as Douglas Rodriguez's Chef de Cuisine at the restaurant, Chicama.