Chef Ramon Simarro

Chef Ramon Simarro

Whose experience consists of both Michelin-star restaurants and popular casual eateries focuses on seasonal products alongside authentic ingredients from Spain to re-imagine a menu that marries whimsy with classics.

At a very young age, just after he learned to walk in fact, Chef Ramon Simarro started cooking. Fast forward to the age of 17, and he was cooking professionally.

Chef Ramon began working at Barcelona‘s Tall de Conill Restaurant cooking traditional Catalan fare, while attending culinary school, Escuela Superior de Hosteleria de Barcelona (ESHOB).

His passion for excellence led him to Can Fabes Restaurant a traditional Catalan 3-Michelin star restaurant in Sant Celoni, Barcelona. At the time, only four restaurants in Spain had been awarded Michelin stars.

From there, working for Michelin-star restaurants became the norm: Traditional French at Via Veneto Restaurant, then modern Spanish cuisine at Alkimia Restaurant, both in Barcelona.

After working in kitchens with chefs from around the globe, Simarro decided he needed to travel and experience new cuisines and settings. He set off for London to work at fine dining French establishment Pearl Restaurant (which received a Michelin star last year), and Zuma Restaurant, specializing in modern Japanese cuisine. In addition to learning to work with new products and plating with chopsticks, the Spanish-speaking chef picked up English while working the various stations.

Ramon returned home to Barcelona to be head chef for his former boss of Alkimia Restaurant, Michelin star chef Jordi Vilà, at Fábrica Moritz, an impressive multi-outlet venue, featuring a microbrewery, tapas bar, brasserie, wine bar, and events venue.

From there, he became executive sous chef at 5-star W Barcelona Hotel, heading up four dining concepts in addition to banquet operations. The role of executive chef at PGA Catalunya Resort, Luxury Resort, 5 Star Hotel Member of Leading Hotels of the World followed, featuring Hotel Camiral, fine dining Catalan/Mediterranean restaurant 1477, and numerous other facilities.

In 2017 the now 37-year old Michelin star, Catalonian-born Chef was approached by the brains of what would become Madrina. Impressed by his pedigree, tremendous talent and character, the only ask was if he was ready to bring Catalan tapas (and his family) to Toronto. He said "yes."

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