Executive Pastry Chef David Ramirez

Trained at Johnson and Wales in pastry arts, Chef David Ramirez has appeared on the Food Network, worked at five-star properties in Atlanta and Orlando, and was most recently named captain of the 2009 Team USA. As captain of Team USA, Chef Ramirez will lead some of the finest pastry chefs in the internationally acclaimed Coupe du Monde de la Pâtisserie, aka the World Pastry Cup, competition in Lyon, France. Chef Ramirez has competed against pastry chefs from all over the world and won dozens of awards from American Culinary Foundation competitions. In 2011, Chef David was inducted into the Orlando Magazine Culinary Hall of Fame.

This self-described “chocoholic” says that no matter where he is, whether strolling the toy aisles of Target with his three kids, attending a black tie event, or visiting Orlando’s amazing theme parks, he views the world through “chocolate-colored glasses” and always wondering how every object could be translated into an edible sculpture. Sweet but never saccharine, Ramirez’s elaborate chocolate creations reflect his youthful outlook. In fact, he has been known to actually cut apart his kids’ toys in order to make a chocolate mold. The loving dad is always quick to replace what he borrows.

A leader in the meetings and convention market, Shingle Creek offers its corporate clients the benefit of Chef Ramirez’s unforgettable custom chocolate and sugar creations. From intricately carved centerpieces and sculptures in contrasting white and dark chocolate to edible corporate logos and new product likenesses crafted entirely from sugar, the property is redefining the events market.

This service is not exclusive to convention guests. Vacationers celebrating a special event such as a birthday or anniversary can commission one of Ramirez’s special chocolate creations to mark the festive occasion. In addition, a variety of Chef David Ramirez’s decadent cakes, pastries, and bonbons are regular features at the hotel’s restaurants and Café Osceola’s daily brunches.

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