Jason Ramos – Executive Chef

Jason Ramos began his culinary career at 19, in his hometown of Clinton. After working as a prep cook in a local pub, he enrolled in the Culinary Institute of America and commuted home each weekend to work under chef Stanley Novak of the Harvest Moon Inn in Ringoes. Ramos completed his externship at the Park Avenue Cafe in Manhattan under chefs Neil Murphy and David Burke.

After graduating he spent three years as sous chef of the Harvest Moon. He later served as chef de cuisine of Stage Left in New Brunswick and helped open its sister restaurant, Catherine Lombardi. Ramos joined the Pluckemin Inn in 2009 and spent three years as executive sous chef under Michelin-starred chef Juan Jose Cuevas. Ramos left the Pluckemin to be chef de cuisine of the Bernards Inn and then opening executive chef of the Dog & Cask Gastropub in Rochelle Park before returning to the Pluckemin. He joined the Peacock Inn in Princeton in October 2015 as Executive Chef, while there he received a 4 star review from the Star Ledger. Jason returned to the Pluckemin Inn again in 2016 and became the Chef de Cuisine in January of 2018.