The Chef

It’s a story that if written in a novel, it would not be believed. Ramiro Velasquez was literally born in his mother’s kitchen at his home in Guanajuato, Mexico. He came to the U.S. and sought out his very first job… in a Mexican restaurant.

Ramiro had greater goals and aspirations for himself. The challenges of his first job were few. He then found Carlos’. During his early years, he worked under some of the great chefs of our generation: Gabriel Viti, Don Yamauchi, Michael Smith, Jacky Pluton, Eric Aubriot, and Alan Wolf.

In 1998, Velasquez was promoted to Sous Chef under Alan Wolf. On Wolf’s departure, Ramiro Velasquez was promoted to Chef De Cuisine.

Today, Chef Velasquez uses his 19 years of training and experience to create some of the most innovative and creative dishes in the Country. While under Velasquez’ direction, Carlos’ received the honor of Best Food in Illinois in Zagat’s Guide among many other accolades across the U.S.

Outside of the Kitchen, Chef Velasquez participates in many charity works such as the James Beard Foundation, Share our Strength and Meals on Wheels. While, describing his cuisine at Carlos’ as contemporary French, his favorite food outside the restaurant is Sushi.