Eleven Forty Nine
Chef Jules Ramos brings more than 20 years of experience to Eleven Forty Nine, specializing in Rhode Island cuisine.
Jules’ past experience includes working as Executive Chef and consultant for Mill’s Tavern, Ten Sushi and Prime Steak and Moda Restaurant. He also served as Chef de Cuisine, Pastry Chef and Assistant Manager for popular Providence establishments Atomic Grill and Café Nuovo. Jules frequently served as featured guest chef at The Beard House in New York. Jules was awarded the Medal of Excellence from the American Culinary Federation, New England Chapter and has instructed at the Rhode Island School of Design and Sakonnet Vineyards.
He represents Thee JT Food Ventures as Director of Culinary Development and Executive Chef of Eleven Forty Nine. He is affiliated with a number of professional culinary organizations including the Les Amis d’Escoffier Society of New England, Joseph Donon Chapter and James Beard Foundation. In 2008, Ramos was inducted into the Chaîne des Rôtisseurs as professional member with the distinction of Chef Rôtisseur.
Jules received an A.O.S from Johnson & Wales University and studied International Engineering at the University of Rhode Island. He lives in Pawtucket.