Kipp Ramsey plays in the very busy intersection of our farming and food purveying activities. He is the guy who knowledgably helps us plan, deliver, prepare, and present the bounty of Long Meadow Ranch from vegetables, fruits, honey and eggs to freshly made olive oil to grass-fed beef and lamb.
A native of Madisonville, Kentucky, Kipp moved to Mississippi to attend Ole Miss, where he received a bachelor’s degree in applied sciences with an emphasis in hospitality management. During college, Kipp’s first restaurant job was at the Bottle Tree Bakery in Oxford, building sandwiches, doing pastry prep, and generally anything that needed to be done.
His next stop was L&M's Kitchen, also in Oxford, where he worked under chef Dan Latham with the charcuterie program and also worked his way through the ranks in the “front of house,” from busser to expeditor.
After graduation, Kipp moved to New Zealand where he worked in orchards and vineyards while traveling, skiing, fly fishing, kayaking, camping, and hiking. He also worked as a purchasing assistant where he learned to purchase and allocate the supplies necessary to run a bar, bakery, and a 150-seat dining room on a mountaintop overlooking Queenstown Lake.
Upon return from traveling abroad, Kipp decided to pursue his love of cooking and service and applied to the Culinary Institute of America (CIA) in Hyde Park, New York. Graduating with an associate’s degree in culinary arts, he took an externship in NYC with Chef Seamus Mullen at Suba, which focused on traditional Spanish foods.
Soon he was working with Josh Applestone at Fleisher's Grass-fed & Organic Meats in Kingston, New York, where he learned the importance of grass-fed and humanely raised animals. Kipp also learned how to cut and use whole animals, delivering meat to some of the best restaurants in NYC, including Danny Meyer's Gramercy Tavern, Mario Batali's, Casa Mono, Marlow & Sons, and Diner.
After a year and a half learning from Josh, Kipp joined Francesco Buitoni, (of the Buitoni pasta family) to be his right hand in his small restaurant in Red Hook, New York. Here he learned the importance of "less is more" when preparing seasonally driven food by focusing on the ingredients and letting them shine.
Kipp had first met his wife, Erin, while they were both at the CIA. When she completed her bachelor’s degree they had their wedding on farm in the Hudson Valley where they roasted a whole pig (gifted by Josh Applestone) over wood fire and featured local farmers' produce.
After the honeymoon, they flew to California to catch up with Chef Stephen Barber, also a Kentucky native whom they had met in Oxford. At the time, Stephen was the opening chef at Fish Story in Napa and he quickly decided to ask Kipp to join him as sous chef. So, the newly weds were very shortly living in California where Kipp learned about sustainably caught fish at Fish Story and Erin landed a job with Robert Sinskey Vineyards as a kitchen assistant to Maria Helm Sinskey.
When Executive Chef Stephen moved to Farmstead at Long Meadow Ranch, Stephen knew that Kipp’s background would be ideal for our farm-to-table manager position. Soon, Kipp was "in the saddle" with us. And, not to be left behind, Erin became a "farm-to-table" manager at Sinskey where she has her own organic garden, too.