Being a part of an influential group of chef-restaurateurs in America, Alfonso Ramirez is credited with reviving Traditional Mexican’s culinary heritage, blending fresh California ingredients; his innovation in cooking has been enjoyed and praised by a great number of individuals throughout the United States as well as Mexico. Born in Mexico, Alfonso Ramirez was greatly influenced by his mother and her love for cooking. Alfonso Ramirez had his first experience in Mexican Cuisine in 1972 in Mexico City. Shortly after that, he became the Manager of a very popular chain of restaurant chains in Mexico - VIPs Restaurants. After six years working there, he started working in the company that brought him to Los Angeles in 1978. Here is where his career took an aggressive move into the avenue of Mexican Cuisine. Since then he has worked in a number of states while working with the Sheraton Hotel Corporation. From 1982 to –1984 he was in Los Angeles and New Orleans, in l985-1986 he worked with the Radisson Mark Plaza Hotel in Virginia, a 700 room Hotel with four restaurants and banquet areas that would seat up to 1,000 people. In 1987 he returned to Mexico City and worked as the consultant for the largest firm in Latino America (Cifra, Corp. In l988 he opened a Mexican Restaurant in Los Angeles (El Porton) and a second one in 1993, after finishing these investment projects, Chef Ramirez was approached by Ron Howard, owner of a prestigious boat in Hawaii, the Star of Honolulu. This boat served 1,500 people daily. In 1994 he received a telephone call from a dear friend, Jean Luis Palladin, a chef known throughout the United States. Jean Luis Palladin asked him to help him to open “Palladin Restaurant” a French Bistro which became one of the most well known restaurants in Washington D.C.