Contact:  ramon@noblesrestaurants.com

As Executive Chef, Ramon Taimanglo plays a vital role in the success of Rooster’s Wood-Fired Kitchen. He is responsible for training employees while working with the restaurant managers to improve service and customer relations.

In the spring of 2007, Taimanglo came to Rooster’s Wood-Fired Kitchen as chef de cuisine where he works closely with his staff and Executive Chef Brian Zaitz to give all guests the true Rooster’s experience.

Taimanglo began his culinary career in 1999 as a line cook for the Ponte Vedra Inn and Club where he had opportunity to train in three different restaurants, at pastry and butcher shops and in banquet service. He then moved on to work as chef de tournant at Slightly North of Broad in Charleston, South Carolina, as well as executive sous chef at Bob Kinkead’s Colvin Run Tavern in Vienna, Virginia. In 2006, Taimanglo became executive chef at Ryan’s Restaurant in Winston-Salem, North Carolina.

Not only are Taimanglo’s past culinary positions impressive, his educational career is something to be acknowledged as well. He received his bachelor’s degree at Millersville University in Millersville, Pennsylvania, majoring in business administration.

He then moved on to receive his Associates of Applied Science degree in Culinary Arts at Johnson and Wales University in Charleston, South Carolina, graduating with a 3.5 G.PA.
Taimlanglo resides in Advance, North Carolina, just west of Winston-Salem, with his wife Kerri and son Noah.