"Who we are"

David Foulquier is a restaurateur intent on bringing world-class cuisine to Miami’s Arts & Entertainment District with his first venture Fooq’s set to open in February, 2015. Foulquier has traveled the globe and held positions in many acclaimed fine-dining restaurants where he learned the ropes of running both the front and the back of the house. His experience includes stints at renowned restaurants such as Restaurante Hofmann in Barcelona, Spain; Orsay Restaurant in New York, NY; and Gigi Restaurant in Miami, FL.

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Half French and half Persian, Foulquier hails from Manhattan’s Upper East Side in New York. Foulquier is a graduate of the FIU School of Hospitality, after having attended the University Of Miami. After completing his studies Foulquier went on to complete a course as a certified Sushi Chef from the Tokyo Sushi Academy. He has Staged under Michelin-starred chefs Daniel Boulud and Jean Georges Vongerichten in New York City. During his time at FIU, Foulquier worked as an assistant manager at local favorite OTC. From his countless experiences during his myriad of travels, Foulquier’s tastes and inspirations blossomed, allowing him to develop an eclectic palette and foster his passion for that he hopes to share with the world.

Chef Saul Ramos

Chef Saul Ramos Photo

Born in San Luis Potosí, Mexico, Ramos’ culinary origins began with a foundation and affinity of Mexican culture. After moving to Chicago with his family, he began working in restaurants at the age of 13 to sharpen his character. The work paid off, as Ramos quickly learned from the roots of the industry bussing tables, running food and discovering the ins and outs of the kitchen. Before long Ramos was building his name at restaurants like Maggiano's, eventually leading to his partnership with Chicago chef David Blonsky to open Chicago's famed Bull & Bear. The duo later collaborated on Top Chef alum, Fabio Viviani's, Siena Tavern in Chicago, before taking flight to Miami to explore new culinary concepts.

Ramos’ next culinary venture in Miami led to a distinguished position at Michael’s Genuine, where his craft truly flourished. Mastering the kitchen in just one month of working at the esteemed eatery, Ramos was quickly promoted to Chef de Cuisine, a position he held for roughly a year.

As new head chef at Fooq’s, Ramos will maintain the eatery’s eclectic international fare, refining crowd favorites, such as the famed Bucatini and brussel sprouts, while conceptualizing new seasonal creations that integrate his unique background. Ramos’ latest additions to the menu can be seen through dishes such as the local burratta with tomato jam and watercress, the smokey eggplant with homemade Barbarian bread, and the lamb chops with couscous and tabbouleh.