Chef Ramon Verano, Executive Chef at Kipo, Phuket

Chef Ramon’s culinary journey began at the Michelin-starred Koldo Miranda in Asturias, where he refined his technique and developed a deep appreciation for bold flavors and peak-season ingredients. Growing up in Alvies, Spain, he immersed himself in the local food scene, learning firsthand from farmers, butchers, and fishmongers,an experience that shaped his ingredient-driven approach to cooking.

His career has taken him to some of the world’s most dynamic culinary cities, including London, Shanghai, and Tokyo, before heading to Bali, where he collaborated with Chef Blake Thorney. Along the way, he embraced diverse influences while staying true to his Northern Spanish roots. Now at Kipo, Chef Ramon brings his creative yet unpretentious style to the table, crafting memorable dishes that celebrate quality produce, bold flavors, and a spirit of innovation.

Was your decision to become a chef conscious or did you fall into it?

It was a mix of both. I’ve always been drawn to food because of its ability to bring people together, tell a story, and create memories. But the moment I stepped into a professional kitchen, it felt like stepping onto a pirate ship, intense, and full of adrenaline. The fire, the chaos, the unspoken code among the crew—I knew this was where I belonged.

Who were your biggest influences to embrace a cooking career?

A combination of my family’s love for food, the chefs I admired growing up, and the farmers and fishermen in the north of Spain who truly understand the magic of great produce. Seeing how food could be both an art and a craft and how it all starts with respect and love for the ingredients.

How easy or difficult is it to find the right ingredients for your cuisine in Phuket?

Phuket has incredible local produce, but for certain speciality ingredients, it takes effort and strong supplier relationships. The key is adapting—finding local alternatives that enhance the dish rather than forcing something that doesn’t belong.

What would you cook at home if you were just making a laid-back dinner?

Something simple but full of flavour, like Arroz Caldoso. It’s a Spanish rice dish with a rich, savoury broth and a mix of seafood or meat. It’s comforting and reminds me so much of home. The second option would be instant ramen, with a poached egg in it if I’m feeling fancy. Can’t beat it!

What’s the difference between being an Executive Chef in Spain and Phuket?

It’s actually a culmination of my experiences from around the world. I’ve spent years developing and learning in places like Spain, London, Shanghai, Tokyo, Bali, and now Phuket. Each location has shaped my approach to food and cooking. In Spain, it was about deeply understanding tradition, technique, and the respect for local produce. London introduced me to the diversity of global flavours and creative experimentation. Shanghai taught me the importance of balance and restraint, while Tokyo was where I learned the art of precision and attention to detail. Bali brought a focus on sustainability and simplicity, and now, here in Phuket, I’ve been exploring the incredible range of local ingredients and flavours, along with the importance of blending cultures in a harmonious way. Every step of the way, I’ve learned from the people, the ingredients, and the techniques, and it’s this ongoing journey that has shaped my vision of cooking today.

How is people’s relationship with food different between Europe and Thailand?

I actually find so many similarities between how Thai and European people approach food. Both cultures take immense pride in their family recipes; everyone has that ‘my mum makes the best’ dish, and it’s the same here in Thailand. Food is a huge part of identity, passed down through generations. The way both cultures gather around the table to share food is another connection. Whether it’s a family meal in Europe or a group gathering in Thailand, it’s all about bringing people together. And of course, there’s the pride in the products that come from their homeland, whether it’s the finest olive oil in Spain or the best rice in Thailand, people are deeply connected to the ingredients that make their food special.

Is there one dish that sums up your style?

No, I love diversity and cooking without boundaries or restraints. Food should be about exploring and experimenting, not fitting into a box. To try and sum it all up in a single dish would be silly. It's all about pushing the limits and bringing different influences together in unexpected ways.

Will any of the dishes you discovered recently be making their way onto your menus?

I’m definitely experimenting with malindjo leaves right now. I’m fascinated by them. I’m still figuring out how to best incorporate them into my dishes, but I’m excited to see where it goes.

How often do you change the menu at KIPO Restaurant?

I like to update the menu at KIPO Restaurant monthly. I focus on using the best in-season ingredients to keep things fresh, and I always listen to customer feedback. It’s important to stay connected with what people love while also pushing the boundaries with new flavours and ideas.

Do you serve vegetarian dishes?

Yes, absolutely. In today’s world, it’s important to cater to every dietary restriction, and I really thrive on the challenge. It’s incredibly rewarding to create dishes that blow people’s minds, especially for those who might not always be able to enjoy a full dinner experience.

What are your customers’ most frequently requested dish?

The crab tacos are definitely the crowd favourite, and I have to say, they’re also one of my personal faves. Paella sells like hot cakes!

What do you think the most important qualities are in a young chef?

The most important qualities in a young chef are the ability to keep their head down and work, to stay humble, and to always be eager to listen and learn. Get obsessed with everything food-related—pay attention to the smallest details. And of course, sharp knives are a must! But the key is listening—listen to your mentors, your team, and your ingredients. That’s how you grow.

What do you think about chefs like Gordon Ramsay, who have taken haute cuisine to the masses via reality TV?

I think chefs like Gordon Ramsay have done a great job putting cooking and being a chef on the map. Some chefs have a problem with the reality TV side of things, but I prefer to focus on the positive impact. He’s made haute cuisine more accessible and inspired so many people to get into cooking. It’s brought attention to the craft and shown that chefs are real people with real passion.

What’s the one cooking tool that a Chef should not be without?

The one cooking tool a chef should not be without, and often overlooked, is a sharp knife. It’s the most essential tool in the kitchen.

What's the best advice you've ever been given?

The best advice I’ve ever been given is to taste, taste, and taste everything, all the time, every day. It will teach you everything you need to know about flavours, balance, and intuition. And of course, to always sharpen my knives.

What are your favourite restaurants in Phuket?

I love places like Mrs B, Samut, Royd, HEH, Surf and Turf, and Rosmarino, the list goes on! The food scene in Phuket is amazing, with so much variety and creativity. There’s something for everyone, from incredible local flavours to innovative takes on classic dishes. It's always exciting to explore what’s new on the island.

Your favourite holiday destination?

There are so many places I could mention—Spain, France, the UK, Italy, Mexico, Japan, China—but if I had to pick, it would be the countryside, away from the big cities. Amazing gastronomy and authentic, local experiences are what make a destination truly unforgettable. It’s about enjoying the food, the people, and the simplicity of life.

What’s next for you (plans, dreams, …)?

I’m living my dream right now—I get to do the thing I love the most: cook. My focus is on continuing to perfect my craft, pushing myself to be better every day, and always finding new ways to evolve in the kitchen. There’s no better feeling than working on something you’re truly passionate about.