The Argentinian chef has cooked with world-renowned chefs like Chef Gordon Ramsey, Chef Pablo Massy and Chef Fernando Trocca.
If you are a fan of Latin food and can never say no to a good steak, you will be pleased that Chef Ramiro Moya is taking over as the Chef de Cuisine at Prime.
An Argentinian born, Chef Ramiro grew up in Mendoza under the influence of the Latin food culture which developed his love for food and cooking. Upon graduating from Arrayanes Institute of International Cuisine Argentina, he worked in some of the best restaurants and luxury hotel chains in places like Chile, New Zealand and Dubai.
In the span of his illustrative culinary career, he has cooked with world-renowned chefs like Chef Gordon Ramsey, Chef Pablo Massy and Chef Fernando Trocca in establishments such as 1884 de Francis Mallman (one of South America’s Top 10 restaurants), Park Hyatt Mendoza and even the luxurious boutique hotel Huka Lodge in Taupo, New Zealand.
He made his way to Malaysia in 2014, as a Chef de Cuisine in an international hotel chain in Kuala Lumpur before joining Vantador Steakhouse in the same capacity.
Chef Ramiro’s dishes are prepared to bring out all the flavours and nuances of the fresh ingredients he works with. Now that he has taken over at Prime, he told that there will be changes in the menu. Good changes, we are certain, after sampling some of his signature dishes like Wagyu thick skirt with pickled mustard seeds as well as the beetroot-cured salmon horseradish crème fraiche with a side of okra.
“For the coming months, we will see changes in PRIME’s menu. Guests will have the opportunity to sample my signature dishes using locally grown ingredients for them to explore the difference in my menu,” said Chef Ramiro said.
The new menu will feature his signature dishes like the Augustus Angus (Grilled Thick Skirt) with celeriac puree, Augustus Angus (Oyster Blade) with pickled mustard seeds and Lamb loin with roasted beetroot.
In his inaugural media appearance here at PRIME, Chef Ramiro presented some of his signature dishes in a 5-course menu that was perfectly complemented with fine wines from Luigi Bosca. Here’s a glimpse to what you can expect:
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Images courtesy of Le Meridien