Ramon Taimanglo

A graduate of Johnson and Wales, Chef Ramon Taimanglo began his career as Sous Chef under esteemed Chef Frank Lee at Slightly North of Broad in Charleston, S.C. Lee’s masterful preparation of farm-fresh Southern ingredients using French culinary techniques resonated with Taimanglo, who was born in Germany to a well-traveled military family and exposed to a spectrum of global cuisines throughout his youth. Chef Taimanglo honed his skills as Executive Sous Chef under Chef Bob Kinkead, another luminary in the vanguard of New American cuisine, at Colvin Run Tavern in Washington D.C. When the opportunity arose to work again with Chef Lee, Chef Taimanglo returned to Charleston as Executive Chef of High Cotton. In 2014, Chef Taimanglo joined Peninsula Grill as Chef de Cuisine and was appointed Executive Chef in 2017.