Merlin Ramos
About Merlin Ramos
Merlin Ramos is a Restaurant General Manager at Gridiron By Como in London and has extensive experience in the fine dining sector, including roles as Head Sommelier and Director of Grapes. He holds a Bachelor of Arts from Falmouth University and a Master of Arts from Prince's Drawing School.
Work at COMO Hotels and Resorts
Merlin Ramos serves as the Restaurant General Manager at Gridiron by COMO, a role he has held since 2019. In this position, he oversees restaurant operations, ensuring high standards of service and quality. His responsibilities include managing staff, developing menus, and implementing pre-opening strategies. His experience in fine dining enhances the guest experience at the establishment.
Current Role at GLADWIN BROTHERS ENTERPRISES
Since 2019, Merlin Ramos has been the Restaurant General Manager and Head Sommelier at GLADWIN BROTHERS ENTERPRISES in London, United Kingdom. In this capacity, he manages restaurant operations and wine selections, contributing to the establishment's reputation for quality dining. His expertise in wine-list development is a key aspect of his role.
Education and Expertise
Merlin Ramos studied at Falmouth University, where he earned a Bachelor of Arts degree from 2003 to 2007. He later attended the Prince's Drawing School, achieving a Master of Arts from 2009 to 2011. His educational background complements his extensive experience in the restaurant industry, particularly in pre-opening strategies and team training within fine dining.
Previous Work Experience
Prior to his current roles, Merlin Ramos worked as the Events Manager at Borough Wines from 2008 to 2010 in London. He also held the position of General Manager at Hawkers Bar and Brasserie at DoubleTree by Hilton in McLean, Virginia, for five months in 2016. Additionally, he served as Assistant Manager at Hoxton Square Bar and Kitchen from 2006 to 2008, gaining valuable experience in restaurant management.
Leadership in Fine Dining
Merlin Ramos possesses significant experience in team training within the fine dining sector. His leadership skills are evident in his current and past roles, where he has focused on enhancing service quality and operational efficiency. His expertise in developing menus and wine lists further establishes his authority in the culinary field.