THE PERSON BEHIND THE PLATES
Our Chef
The chef who runs our kitchen every day.
Chef de Cuisine
Ramiro Oraindi
Chef Ramiro Oraindi leads the kitchen at Fort Consolation, where the flavors of the Caribbean meet the dishes of Latin America. His cooking starts with what the island gives him, fresh local seafood, tropical fruit, and the herbs and spices of the coast, and turns it into plates that feel both familiar and new.
From a whole fried snapper with rice and beans to ceviche brightened with passion fruit, Ramiro keeps the food honest and full of flavor. Nothing is overcomplicated. The fish is fresh, the seasoning is bold, and every plate is meant to be enjoyed slowly, with the Caribbean right there in view.
For Ramiro, a good meal is about more than the food. It is the long lunch off the ship, the table that fills with family, the sunset over the water. That is the experience he cooks for, every day at Fort Consolation.
From a whole fried snapper with rice and beans to ceviche brightened with passion fruit, Ramiro keeps the food honest and full of flavor. Nothing is overcomplicated. The fish is fresh, the seasoning is bold, and every plate is meant to be enjoyed slowly, with the Caribbean right there in view.
For Ramiro, a good meal is about more than the food. It is the long lunch off the ship, the table that fills with family, the sunset over the water. That is the experience he cooks for, every day at Fort Consolation.
My Dishes
Knowledges
- Ability to Skilfully Multitask
- Able To Take Criticism
- Leadership Skills
- Endurance and Stamina
- Not A Lone Wolf
- Grace Under Fire
