MEET OUR FARM TO TABLE MANAGER AND SOUS CHEF,
KIPP RAMSEY

 

WHAT HAS BEEN YOUR FAVORITE PROJECT AT LMR?

Creating and maintaining relationships with our farm team and local producers and working with our chefs to use the produce that we grow.

WHAT DO YOU WISH OTHER PEOPLE KNEW ABOUT LMR?

How all the different aspects and properties work together to create and accomplish one common goal.

TELL US HOW YOU GOT INTO COOKING. WAS IT A NATURAL FIT FROM THE START OR DID YOU TAKE VARIOUS AVENUES?

I was 18 at the time and was studying at Ole Miss (University of Mississippi), I needed a job for money to take girls out on dates, so I started working for Bottletree Bakery. The people I worked with were genuine and I liked working at the bakery more than aspects of college life. I just never quit.

WHAT KIND OF TRENDS ARE YOU SEEING IN YOUR INDUSTRY?

A return to classic techniques and use of fire, curing, smoking, and fermenting. The industry is going through this old world cooking style and returning to rustic techniques.

WHAT INSPIRES YOU?

My family, they keep me going… and all the bounty of California. It is a beautiful place to live, all the people are nice, plus the surrounding people we work with are inspiring.

BEST VACATION YOU HAVE EVER TAKEN?

My wife and I traveled to Costa Rica for our Honeymoon, and the beaches were beautiful. That is actually the last vacation I can remember. I like basically any trip we take with the family; last year we took our son to the beach for the first time. Anytime we can go camping or go out is really a vacation for me.

RED OR WHITE WINE?

Rosé all day!

BIKE OR MOTORCYCLE?

Bike.

SUSHI OR PIZZA?

Sushi.

IPHONE OR ANDROID?

iPhone.

MOUNTAINS OR OCEAN?

Ocean.