With a vast experience in Michelin-starred Restaurants, Ramon Simarro is the master behind the gastronomic philosophy of 1477. Born in Barcelona, Ramon’s culinary interest was nurtured by his uncle at very young age of 6. At his Pastisserie in Lleida, where Ramon used to spend weekends and holidays, he taught the young chef how to bake with his first real creations coming to shape at the age of 11. “I used to love making Monas – a traditional Catalán Easter Egg.
At the time I imagined my future in Pastisserie”, explains Ramon. But at the age of 17, the young chef decided to take the professional route, taking a job as a chef in a traditional Catalan Restaurant in Capelladas (in the Catalan countryside). It was here that Ramon built his base on Catalan gastronomy, and it was here that he decided to take one step further. Three years of studies at Escola d’Hosteleria de Barcelona landed him a place in the kitchen of 3 Michelin-star Raco de Can Fabes, at the young age of 22.
The tone was set for the career of this young chef who went on to win a Michelin Star at Alkimia in Barcelona only to decide to take another turn. “I had worked with chefs from all over the World and wanted to see more, to experience different types of cuisine”, he recalls. It was that curiosity that took him to the French restaurant Pearl, in London and, one year later to the famous Knightsbridge Japanese Zuma.
“It was a fantastic experience. I only knew Japanese food as a customer and the different ingredients and cooking techniques were a real learning curve”. Back to Barcelona two years later, Ramón spent the next five years as head chef for Can Magi – the banqueting arm of Alkimia and opening the famous Fàbrica Moritz – a new gastronomic space celebrating Catalan and international food, boutique beer and wine.
Opening Hotel Camiral’s 1477 Restaurant was the next challenge: “It’s a project with so much credibility in the market where I can create my own gastronomy with the experience I gained both locally and abroad. Here I truly use all my experience”. Asked about his favourite dish from the current menu, Ramon has no hesitation: “The Creamy Rice with Palamós Prawns! It is a modern interpretation of a traditional dish and I particularly like the fact that it is made from locally sourced ingredients”.
Find out more about 1477’s gastronomy here or book your table by calling +34 972 18 10 20 by email at firstname.lastname@example.org.