Originally from Corpus Christi, Texas, Executive Chef Sergio Ramos learned to cook at an early age. He often made meals for his little brother as a way to help his mom, who was a single parent. Largely self-taught, Sergio has a passion for studying culinary and nutrition books. “I’m engulfed with food - every aspect of it - how it affects the body, where it comes from,” says Sergio, adding that it is important to him to use local and organic food sources as much as possible. 

Sergio received his foundational chef’s experience at the high volume Saltgrass Steakhouse in Corpus Christie. With his wife, Sunny, who is originally from Lake County, and their two children, the Ramos family relocated from Corpus Christy to Lake County in 2017. 

Describing his culinary style as a cross-cultural fusion utilizing whole ingredients made from scratch, Sergio is passionate about making fine dining exciting and accessible for everyone. He strives to create menus that are both adventures and inclusive of dietary restrictions with options such a gluten-free pizza crusts and burger buns, vegan menu items and noodles (zucchini corkscrews as a pasta substitute). 

With culinary creations that range from the vegan-friendly Crispy Asian Cauliflower sautéed in Gochujang sauce, to a coffee-rubbed pork chop topped with sautéed apples and cinnamon, Sergio’s ever evolving menu is sure to keep guests coming back for more. 

“I’m excited to be the Executive Chef of such a well loved restaurant as the Saw Shop as we move into 2020 and beyond.”

Written and photographed by Casey Carney