A native of Lima, Peru, Ramon Gonzales  grew up in the kitchen of his parents' catering company learning the intricacies of Peruvian cuisine. In 2006 he moved to Florence, Alabama to pursue other interests, but was quickly drawn back to the kitchen when a local farm to table restaurant opened its doors in downtown Florence. In 2013, Ramon began his career as a line cook, quickly worked his way through the ranks of the kitchen to Sous Chef, and later became Chef de Cuisine. 

In 2019, Chef Ramon took first place at the Alabama seafood cook-off winning the right to represent the state of Alabama at the Great American seafood cook-off later that year. In 2022, Ramon took the position of Chef de Cuisine at Chef Chris Hastings’s Ovenbird restaurant in Birmingham, AL. A live fire, Spanish inspired restaurant that highlights tradition, culture and fire.

Since 2023 Chef Ramon has been the Director of Operations at C&I Ventures overseeing Hot and Hot Fish Club, a James Beard Award winning restaurant, and Ovenbird. In his free time Ramon enjoys honing in on his culinary skills in his personal kitchen surrounded by his beloved family and friends. “