As the kitchen manager for the Buffet, Specialty Chef Reden Ramos adds his own flair and style to his cooking and specializes in Pacific Rim and French cuisines.
Chef Ramos started cooking when he was 15-years-old at his family’s restaurant in the Philippines. He jump-started his culinary career as a Saucier at the Manchester Grand Hyatt. He worked his way up as the Executive Chef at Hyatt Regency St. Louis.
Like any culinary professional, Chef Ramos strives for the best in his food.
"I have a great passion for cooking. I focus on quality and presentation. I'm a fearless cook. I love trying out new ideas and new recipes, and I always buy the freshest and finest ingredients, whatever they may be."