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The SCENE Magazine

Featured Chef Ricardo Ramirez, Floyd's on the Water

Sep 09, 2013 11:47PM ● Published by SCENE MAGAZINE STAFF

Family traditions.    Chef Ramirez has been cooking for the past 14 years – basically, half of his life. It all began with family traditions and learning his mother’s recipes. One particular recipe that springs to mind was for a flavorful mole sauce used in many dishes. He also learned the art of making flour and corn tortillas.

Hard worker. At 16 years old, Chef Ramirez began his journey in the hospitality industry. His humble beginnings as a bus boy laid the foundation to appreciate what was created in kitchen. After serving as part of a wait staff, Chef Ramirez realized his dream of becoming a chef. He attended culinary school and worked in different positions inside the kitchen. One fond memory was when he was a sushi chef and was featured alongside the executive chef on Channel 13’s morning show. Chef Ramirez was also part of a catering team who served Chef Robert Irvine of Food Network’s Dinner: Impossible.

Fresh fish is his favorite. While cooking fresh fish is tricky, it is Chef Ramirez's favorite food to cook. He says you really have to be careful not to overcook or under cook it. His tip is to make sure you only cook fish that is fresh and not frozen. There is a taste difference.

At home. When not at work, Chef Ramirez enjoys time with family, fishing, and the gym. He is not a picky eater and likes to explore food tastes and textures, but if he has to narrow down what he likes to cook at home, it’s grilling steaks.

Floyd’s on the Water. He says (in a nutshell) Floyd’s serves quality food at a beautiful place. Cooking at the restaurant is relaxing whether it’s for a small or large group. Chef Ramirez says the catering team at Floyd’s on the Water is prepared to make your event a success. They can provide a delightful menu and exceptional hospitality and will strive to exceed your expectations.

SUNDAY BRUNCH UPDATE: Coming in late September, Floyd's on the Water brings together the flavors of South Louisiana and the Texas Gulf Coast in a Magnolia Brunch menu on Sunday mornings. Bring your family to see the culinary expertise Floyd's on the Water provides in a beautiful waterfront setting.  The Magnolia Brunch will consist of expertly prepared dishes such as eggs Benedict, Texas-size waffles, French crepes, fresh fruit, famous crawfish omelets, a meat carving station and more. For specific start day of the brunch, please call Floyd's on the Water at 409-935-8060 or follow their Facebook and Twitter accounts.

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Dining, In Print Food Network Floyd's on the Water Channel 13 Chef Ricardo Ramirez Chef Robert Irvine Dinner: Impossible

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