César

The story

César New York City - Two Michelin Star Contemporary Seafood by Chef César Ramirez

A New York Debut, Decades in the Making

In July 2024, chef César Ramirez opened his own restaurant on Hudson Street after 37 years of dedicated work. The recognition came fast: he was awarded two Michelin stars in less than five months. This achievement reflects a career built on precision and travel. Before opening César, Ramirez spent nine years alongside David Bouley at Danube and Bouley, where he was introduced to Japanese cuisine. Frequent trips to Japan followed, and today those techniques and ingredients are central to his cooking.

The Chef's Journey

Born in a small town in Mexico City, Ramirez credits his great-grandmother’s Spanish heritage and the flavors of Mexican cuisine for sparking his passion. After growing up in Chicago and working in its finest kitchens, he traveled through Europe before settling in New York in 1998. The influences are global, but the result is a focused, contemporary seafood menu delivered as a chef’s tasting experience.

The Dining Spaces

The restaurant offers several distinct ways to experience the food. The Salon is a semi-private space for parties of two to five, ideal for the tasting menu with optional alcoholic or non-alcoholic pairings. The Dining Room provides luxuriously spaced tables with a view of the open kitchen, also serving the chef’s tasting menu—all guests at a table must participate in the same menu. For a closer look, the Chef’s Counter, fashioned from white oak, places guests side by side in full view of the kitchen, accommodating one to four guests. For larger celebrations, the restaurant specializes in hosting events with a thoughtfully arranged wine list and menu add-ons.