Alright – so today we’ve got the honor of introducing you to Grace Ramirez. We think you’ll enjoy our conversation, we’ve shared it below.

Grace, appreciate you joining us today. How did you scale up? What were the strategies, tactics, meaningful moments, twists/turns, obstacles, mistakes along the way? The world needs to hear more realistic, actionable stories about this critical part of the business building journey. Tell us your scaling up story – bring us along so we can understand what it was like making the decisions you had, implementing the strategies/tactics etc.

Scaling has been very challenging, especially as a Latina woman. Access to capital, choosing the right business partner, understanding a business model, and having a business plan were all things I wasn’t familiar with. I come from a family of artists and a grandfather in the military. My grandmother made clothes and bathing suits for a living, but it was a small, home-based operation. It took me a long time to understand how to scale.

However, I was able to scale La Latina Cocina because I had a strong concept, brand, and a clear vision of what it needed to be. I also had extensive experience working with food at scale.

The growth of La Latina Cocina is one of the proudest milestones of my career. We started small, focusing on culturally relevant Latin American dishes. Partnering with Aramark allowed us to scale rapidly, and today, we serve thousands of students across 85 food halls in universities nationwide.
For Latino students, these meals evoke a sense of belonging and a taste of home. For non-Latino students, it’s a culinary introduction to a new culture.

Grace, love having you share your insights with us. Before we ask you more questions, maybe you can take a moment to introduce yourself to our readers who might have missed our earlier conversations?

I’m Grace Ramirez, a chef, humanitarian, educator, and TV personality, driven by my Latin American roots and a deep passion for bringing people together through food. My journey into the culinary world began with a simple love for the flavors and traditions of my heritage, but it has grown into a larger mission to use food as a tool for education, empowerment, and community building. Through my work, I aim to create a space where food is not only about nourishment but also about connection, culture, and care for one another.

What sets me apart is my blend of hands-on culinary expertise and a heart for social advocacy. As a member of NYC’s Chefs Council, appointed by the New York City, and in collaboration with Wellness in the Schools, I help develop culturally relevant recipes for the NYC Department of Education, ensuring that students receive nourishing meals that reflect the rich diversity of our city. My work goes beyond the kitchen – I’m committed to giving back to underserved communities, partnering with organizations like Aid for Life to support workforce development programs and helping individuals build brighter futures.

I’ve been fortunate to work on projects that are deeply meaningful to me, such as the first-ever Day of the Dead celebration in Times Square, which brought a vibrant cultural tradition to the heart of New York City. It was an honor to be recognized with the “Excellence in Philanthropy” award at the Grace Awards 2023 for my contributions. Being featured by CherryBombe as one of the 100 Most Influential Women in Hospitality, and receiving accolades such as People En Español’s Most Powerful Latinas, the Covid-19 Hero recognition from the City of New York, and the Distinguished Latina Star Award from the Puerto Rican Bar Association for my work with World Central Kitchen, are all humbling moments that inspire me to continue using my platform for good.

What I’m most proud of is the way my work brings people together. Whether it’s through cooking demos, educational initiatives, or charitable efforts, my goal is to make an impact that goes beyond the plate. I want people to know that my brand is about more than just food – it’s about creating experiences that celebrate culture, uplift communities, and inspire others to do the same. Through every dish, event, or project, I’m dedicated to making the world a little more connected and a lot more vibrant.

Can you share a story from your journey that illustrates your resilience?

.My life is a story of resilience, perseverance, and not giving up. I’m in a constant flow of falling and getting back up. For every 100 “nos,” I get one “yes.” Resilience is a constant theme, but one specific moment I’m proud of was getting kicked off MasterChef USA. I thought I had a real chance of winning, but Gordon Ramsay told me I lacked formal training. Instead of letting that defeat me, I enrolled in culinary school and worked my way through kitchens.

That experience taught me the value of humility and perseverance. It was painful, but I used that setback to fuel my passion and prove that I belonged in the culinary world. Today, I use that same grit in my activism, education work, and business ventures.

How about pivoting – can you share the story of a time you’ve had to pivot?

.A pivotal moment came when I shifted from television production to the culinary world. I started as a production assistant at Nickelodeon, worked my way up, then moved to MTV, and eventually became a director at Food Network. Working on Throwdown with Bobby Flay, traveling to the best kitchens in America and meeting the country’s top cooks, helped me realize my true passion was cooking. Ramsay’s push to pursue culinary school was the turning point.

Transitioning industries and starting over was challenging, but it was one of the most rewarding decisions I’ve made. It allowed me to blend my background in TV with my love for food, opening doors to roles on cooking shows, publishing cookbooks, and creating food concepts like La Latina Cocina.

Contact Info:

• Website: https://www.chefgraceramirez.com/
• Instagram: https://www.instagram.com/chefgraceramirez