Matthew Ramirez
Head Baker, Lucia | Dallas

December 2021
When Matthew Ramirez moved to Dallas from El Paso in 2012, he had no plans to cook professionally. But his wife was earning her PhD in biology and he needed a new job, so he started taking cooking classes at The Art Institute of Dallas while picking up gigs to cater charity events around the city. It was at one of these fundraisers that he met Chef Tom Fleming of Crossroads Diner and asked for a job right there on the spot. In 2014, he traded the culinary school kitchens for hands-on learning under Fleming's tutelage as a prep cook, before working his way up to an egg cook.
When Ramirez had time off, he’d stage at Lucia, Chef David Uygur’s rustic Italian restaurant. By 2016, Ramirez was hired as a line cook. He gradually took on more and more baking tasks, eventually morphing into the restaurant's designated “bread guy”. He was fascinated by the whole process—making something so beautiful out of just two ingredients. Now as Lucia’s head baker, he churns out pillowy-soft sourdough on the daily, as well as focaccia and breadsticks to go with the restaurant’s signature salumi boards, and shareable, tearable babkas to end the meal on a sweet note.
2021 StarChefs Dallas Rising Stars Baker Award Winner presented by Butter of Europe
Pepitas, Sesame Seeds, Chiles, Jonah Crab, Gochugaru Aïoli, Injera Crisp | Chef Sherry Cardoso of Metropolis
Shrimp, Fresno Chile, Coconut Broth, Farofa, Cilantro | Chef Ivan Barros of Amara at Paraiso
Scottish Salmon, Burnt Eggplant Purée, Green Gazpacho, Sunchoke Chips | Chef Aitor Garate Berasaluze of Edan Bistro
Campari, Vermouth, Strawberry Greek Yogurt, Strawberry-Peach Cordial, Frozen Peach | Bartender Rensel Cabrera of The Sylvester
American Lamb Ragú, Parmigiano Reggiano, Pecorino Romano | Chef Juan Manuel Umbert of Pasta
Fried Eggplant, Béchamel Sauce, Moussaka Ragù, Vlahotiri, Olive Oil | Chef Peter Lipson of Gus & Marty’s
Charred Leeks and Peppers, Kaldereta Sauce, Fermented Cherries, Toyomansi Jus, Foie Vinaigrette, Potato Chips | Chef Mark Nobello of Tadhanà
Rose Water, Whipped Yogurt, Pop Rocks, Meringue, Olive Oil | Chef Juliana Corrado of Estela
Curry Leche de Tigre, Ají Amarillo, Crispy Quinoa, Cilantro Oil, Fried Corn | Chef Luis Cornejo of Llama Inn
Cream Sherry, Gin, Yuzu Sake, Coconut-Cashew Orgeat, Mango Brandy, Acidified Papaya Juice | Bartender Richie Millwater of Clemente Bar
Plant-based pastry techniques at HAGS that are good enough to satisfy the skeptics
An in-depth look at some of our favorite dishes and cocktails from our time on the ground in New York City.
Chef Seung Kyu Kim is bringing balance to fried chicken and more at the Korean-American restaurant.
Wake up and smell the ramen at Chef Rasheeda Purdie’s New York City-inspired food stall.
Restaurateurs Ellia and Junghyun Park’s letter to the New York City hospitality community
StarChefs returns to New York to celebrate the city’s most talented up-and-coming food and beverage professionals.
The history of rum runs deep in the Holy City and Bartender Christian Favier wants to celebrate it.