Ram

About Us

Ramon Velazquez
Head Chef/Owner

Life in Mexico

Ramon Velazquez grew up in Guadalajara, Mexico with a love of food cooked by his mother and grandmother, Abuelita Micaela, who made traditional Mexican dishes. 

The eldest of seven siblings, Ramon began cooking and shopping at the local “Mercadito” (Farmer’s Market) at a young age. He cooked alongside his mother at a food stand that would sit in front of their modest home, the family’s “Fonda.” His memories of Mexico are defined by the foods that always surrounded him, like the “antojitos” of the street, the “small cravings.”

Santa Barbara

Ramon immigrated to Santa Barbara in 1990, where he attended Santa Barbara High School. Ramon knew that food was his passion and wanted to continue his mother’s and abuelita’s legacies. Working in a variety of  local restaurants exposed him to diverse food cultures, including Japanese cuisine. He became especially well known for his craft as the sushi chef at Arigato Sushi, then transitioning to the position of executive chef at Cielito. Throughout his work, he intentionally incorporated the finest ingredients of the local Santa Barbara fishers and farmers. 

Corazon Cocina

In 2014, Ramon created Corazón Cocina as a new pop-up inside the Three Pickles restaurant, then moving to the Santa Barbara Public Market. Since that time, Corazon Cocina has transformed into a flourishing stand-alone restaurant in the Public Market. By 2017, Ramon earned his second Foodie Award. He is the only chef to have won two Foodies, first at Cielito, then at Corazón Cocina. Notably, Corazón Cocina is one of the three Santa Barbara restaurants to be awarded a Michelin Bib Gourmand in 2021.