Chef Daniel Ramon
Daniel Ramon grew up in Puebla, Mexico and for as long as he could remember, had a love for cooking and baking. From a young age Daniel committed to pursuing a career in the culinary arts. However, coming from a culture where cooking wasn’t a celebrated profession, he started second guessing his dream causing him to enroll in university working towards a degree in economics. Thankfully he followed his heart and the route that he was destined to take in pastry arts. After being accepted to The Art Institute of Vancouver, he made his way to Canada with the full support of his family to begin his journey to becoming one of Canada’s brightest young pastry talents.
A unique opportunity in Calgary at a restaurant called Market provided Daniel the chance to showcase his talents in chocolate. Working along side Chef David Bohati, Daniel became well known within the culinary community for his creative and unique bon bons.
Inspired by seeing others create innovative chocolates similar to those he was making, Daniel was felled to further innovate and truly explore his creativity with pastry, chocolates, and bonbons. In 2015, he returned to Puebla where he and his sister opened a chocolate shop called Cuit, allowing him the opportunity to not only be an artist but also a business person.
Daniel likes to keep things continuously evolving, learning from his peers in the industry, exploring new ingredients, trying new recipes and methods, and accepting culinary challenges. Knowing Calgary for having a healthy and progressive culinary scene, he returned to Calgary to helm the pastry program Teatro, appreciating the group’s commitment to innovation and exploration. He appreciates the romanticism that comes with seeing how flavours develop and translate to final presentation.
As the Alforno pastry program started to grow and evolve, Daniel started overseeing some of the pastry operations for Alforno as well as Teatro. When the former Chef de Cuisine from Alforno resigned, Daniel was offered to be at the helm of the kitchen, and as he had previous kitchen as well as managerial experience, added on to this his precious experience in the pastry department as well as having worked with the Teatro Group for almost two years, it was natural for him to move on and become the Chef de Cuisine for Alforno Bakery and Café overseeing the restaurant, bakery and pastry kitchen.