James Beard Award winner
Monica Ramirez
- Discipline
- James Beard Award winner
Portrait of Monica Ramirez
i. Biography
Monica Ramirez has worked across journalism, publishing, and radio, carrying gastronomy into formats built for different kinds of public attention. Reporting gives the work its speed, book collaborations give it length, and radio forces it to land in real time. The thread through all of it is editorial judgment: a practice sharpened by experience editing print and digital publications, and by judging competitions, where selection and comparison are part of the craft. The Nèstor Luján Prize for Gastronomic Journalism sits inside that record as recognition of both reach and seriousness.
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Coming Up
Editing print and digital publications demanded speed, structure, and a steady sense of what should be kept, cut, or pushed forward. Monica Ramirez did that work before moving into journalism specialising in gastronomy, while also judging competitions and working from the evaluator’s side of the table. Those roles built range: one trained the eye for order and accuracy, the other trained the palate for comparison. Today, she is journalist specialising in gastronomy, writer for various media outlets, collaborator on books with publishers, and contributor discussing current affairs on the radio.
Where They Are Now
The current practice stays anchored in gastronomy journalism, with Monica Ramirez writing for media outlets and moving between shorter reporting and longer-form book collaborations. Radio adds another register, bringing food into current affairs rather than separating it from public conversation.
Honors
Monica's honors include Nèstor Luján Prize for Gastronomic Journalism.
FAQ
Asked of Monica
What is Monica Ramirez's current role?
As of 2026, Monica Ramirez is A journalist specialising in gastronomy.
What recognition has Monica Ramirez received?
Nèstor Luján Prize for Gastronomic Journalism.
Explore
The Sunday email
Get new Made By stories every Sunday.
Every Sunday we send a lead story and up to four more about the chefs, winemakers, sommeliers and hoteliers behind the restaurants, bars, wineries and hotels we cover.
Recent stories
Free. One email a week, and you can unsubscribe from any issue.