Chef Daniel Ramos and son, Jacob from Red Splendor / ph

Chef Daniel Ramos and son, Jacob, of Red Splendor / photo by Papphoto


Welcome back to local tastemakers, our monthly column where we feature members of our local food community who are making a difference. This month, we’re taking you to West Palm Beach to introduce you to Chef Daniel Ramos of Red Splendor. We’ve known Daniel for quite some time now — we actually met him when he opened up Market 17 — and he’s always been one to impress. First it was the restaurant and now, it’s his latest venture — Red Splendor Bone Broth & Sausage.

Have you heard of Red Splendor before? More importantly, have you tried the company’s products? While many of his customers visit him at the local green market (if you go, get there early, as the products oftentimes sell out), he also has a warehouse at West Palm Beach and hosts pop-ups around the area, including pop-ups at Devour Brewing on Friday nights.

Without further ado, let us introduce you to Chef Daniel Ramos.

Chef Daniel Ramos of Red Splendor

Name: Daniel Ramos
Title: Chef/Co-Owner
Restaurant/Company: Red Splendor Bone Broth & Sausage

Tell us about your first kitchen experience.

I’m very proud of the fact that I came from the generation of chefs that started from the very bottom, washing dishes of course. It teaches you about the industry and makes you a better cook. Sort of like earning the right to get onto the line. You don’t see that very much these days, new cooks want to start cooking right away and they miss out on important lessons in becoming a chef.

What’s your drink of choice?

I love a good bourbon and craft beer of course

What about secret talents, do you have anything that you’re hiding from us?

I used to love making crafts in the garage with my kids. When my two oldest sons were little we made all kinds of cool things, like a pet wooden dog robot and little monster characters with foam sheets and a hot glue gun. That’s what I look forward to doing with my little son now who is four.

Do you have any advice for those looking to become a chef?

Listen to what is going on around you, never stop learning, read as much as you can about everything in your field, work harder than anyone around you, NEVER complain, and read some more.

Now that spring has arrived, what ingredients are you most excited about and why?

It sounds funny to mention spring in South Florida. Locally I’ve enjoyed all the fresh varieties I look forward to every winter. That would include turnips, radish, broccoli, carrots, kale, tomatoes, and lettuces. All from the local farms like Swank Farm, Lox Farm, Green Cay Farm and anyone else who sells at their local green markets. As far as a spring ingredient I would say fava beans and sweet peas. I’ll probably make a risotto with them and some mushrooms from Gratitude Garden for dinner one night, now that sounds like a nice spring dinner.

Tell us about some of the local farms that you work with.

Since now I deal with more meat and bones for sausage and bone broth, the farm I work with the most is Circle C Farm in Felda. They raise beef, chicken and lamb, all completely pasture raised the right way. Then for our sandwich shoppe we support our local farms and green markets where we buy lettuces, herbs, tomatoes from Swank Farm, Lox Farm and Green Cay Farm.

Who has helped you get to the place your are now?

I wouldn’t be as far as I am now without the support of two people for sure. My wife Stacey and my business partner Jason. It takes a very strong woman to be the wife of a chef. She always knows when to push me or reel me in. Also Chef Jason, he gave his all to a small idea and made a huge sacrifice to support our goal.

What’s your biggest challenge?

Right now it is trying to keep up with the demand. Making, packaging and selling our products is all done by ourselves every week. It’s been a long few years of working as a chef at a country club then going to my other kitchen to make bone broth and sausage. That’s still an issue even now that I’m not a club chef anymore. There is a lot of work to do to be ready for the markets and for the pop up sandwich shoppe. But we continue to push forward and do what we love because good clean artisan meats is what our customers want.

Back to Red Splendor  — why should we love it, and what are you doing there that’s truly unique to your company and to you as a chef?

We make handmade organic sausages and bone broth using all organic ingredients while supporting local farms. How can you not love that! Red Splendor originally started as an organic sandwich shop idea but became a sausage company first. Farriss Farm is how we got started, Robert needed someone to make sausage for him. We did it and also started our green markets at the same time. Then we became a artisan meat company by providing our customers with more than just sausages.

Now, we do meatballs, pates, meatloafs and bone broths. As two chef owners we make sausages that we want to eat. Our menu isn’t big, but every week we have something made with passion using meats from a farm that we know and trust. The sandwich shoppe finally made it because everyone wanted to buy a sausage hot ready-to-eat. So we teamed up with my favorite local neighborhood brewery, Devour Brewery, to set up shop and sell our hand crafted from scratch sandwiches on Friday and Saturday nights.

Is there anything on your agenda that we should know about?

We are always looking forward to our growth. We recently partnered with a great group and have plans for something very cool that the area needs. Keep an eye out for whats to come in 2018. I can say three things – whole animal butcher, beer and bourbon.

Shoutout — Is there a little guy that you want to tell the world about?

The Corner Porch! I just had the pleasure of trying out my friends food for the first time. Chef Adam Actis, I’m so proud of the chef he has become. His food is clean, simple and creative! Just what Delray needs.

For more information about Red Splendor, visit or call (561) 279-3340.