i. Biography
The Making
Steakhouse cooking depends on heat, time, seasoning, and restraint before it depends on embellishment. In the role of Executive Chef at Tauro in Bogota, Colombia (from 2021), Cristian Ramirez worked inside that discipline, where the central task was to make beef read clearly through texture, doneness, and the small choices that separate a cooked cut from a composed steakhouse plate. The current work at Tauro Steakhouse at Fairmont Mayakoba keeps the format legible while widening its materials. As Executive Chef there, Cristian Ramirez works with cognac-aged beef, locally sourced Mexican ingredients, imported cuts, visible aging, distinctive finishes, and sauces with a broad point of view. The steakhouse grammar remains intact: beef at the center, technique in service of clarity, and enough smoke, spice, and place to make the room specific.
Current Practice
Aged steak cuts define the Mexican Steakhouse premise at Tauro Steakhouse at Fairmont Mayakoba, including cognac-aged beef and locally sourced Mexican ingredients alongside imported cuts. The structure is direct: beef carries the table, while aging, sourcing, preparation, and sauce work set the frame around it. Specialty cuts, visible aging, pastrami preparations, imported beef, and Mexican options using locally sourced ingredients give the menu its range. Visible aging functions as a working signal, not decoration: time is part of the method, and the kitchen’s identity is tied to controlled development. Imported cuts provide the breadth expected of the steakhouse category, while Mexican options using locally sourced ingredients keep the cooking tied to its setting. Sauce work expands the register with Argentine chimichurri and harissa. That range gives the beef more than one point of contrast, from herbal lift to warmer spice. The cognac-aged steak is notable because the aging and presentation place it outside a standard hotel steakhouse format; distinction comes through technique, aroma, and the balance of local and imported elements rather than through luxury shorthand alone.
Profile updated July 2026
FAQ
Asked of Cristian
What is Cristian Ramirez's current role?
Cristian Ramirez is chef at Tauro Steakhouse — Mexican Steakhouse.
Where did Cristian Ramirez work before?
Earlier in their career, Cristian Ramirez worked at Tauro.
What is Cristian Ramirez known for?
Dry-aged meats using local and imported cuts of beef.
