CHEF SERIES
Meet the Chef Behind
La Natural Miami:
Javier Ramire
In 1998, Javier Ramirez was living in Aberdeen, Scotland, working a corporate job, eating uninspired food. Then he picked up Jamie Oliver's The Naked Chef, cooked it cover to cover, and never looked back. It's not the origin story you'd expect from the chef behind one of Miami's most celebrated pizza and natural wine destinations, but it's exactly the kind of detail that makes sense once you understand how Javier thinks about food. Find the best version of something. Execute it without compromise. Make people feel something when they eat it.
At La Natural, that philosophy shows up in every corner of the menu. The concept drives the food, not the other way around. Javier's role, as he sees it, is to deliver the best and tastiest possible version of whatever the menu calls for. Simple in theory. Demanding in practice.
La Natural has earned both local and international recognition - no small feat in a Miami market full of transient diners and relentless competition. But what keeps guests coming back isn't accolades. It's the food. The Calabrian chili pepper, provolone, and oregano pizza. The Japanese Sweet Potato. The Burrata Pizza. Dishes that are precise, balanced, and deeply considered. Javier loves Calabrian chiles so much he has them tattooed on his arm. That's the kind of conviction that ends up on the plate.
Behind the scenes, the sourdough starter is practically a member of the team: alive, unpredictable, and essential. The kitchen itself is built around a specific combination: a soft voice, a sharp mind, and a genuine willingness to serve.
In this Chef Series interview, Javier talks about the cookbook that changed his life, the pizza he's most proud of right now, and why finding the right business partner might be the most important decision a new restaurateur can make.
At La Natural, that philosophy shows up in every corner of the menu. The concept drives the food, not the other way around. Javier's role, as he sees it, is to deliver the best and tastiest possible version of whatever the menu calls for. Simple in theory. Demanding in practice.
La Natural has earned both local and international recognition - no small feat in a Miami market full of transient diners and relentless competition. But what keeps guests coming back isn't accolades. It's the food. The Calabrian chili pepper, provolone, and oregano pizza. The Japanese Sweet Potato. The Burrata Pizza. Dishes that are precise, balanced, and deeply considered. Javier loves Calabrian chiles so much he has them tattooed on his arm. That's the kind of conviction that ends up on the plate.
Behind the scenes, the sourdough starter is practically a member of the team: alive, unpredictable, and essential. The kitchen itself is built around a specific combination: a soft voice, a sharp mind, and a genuine willingness to serve.
In this Chef Series interview, Javier talks about the cookbook that changed his life, the pizza he's most proud of right now, and why finding the right business partner might be the most important decision a new restaurateur can make.
INKIND: What first drew you into the kitchen, and what continues to inspire you today?
JAVIER: I was living in Aberdeen, Scotland with a corporate job in 1998 and the food was not very inspiring then and there. I picked up Jamie Oliver's The Naked Chef, which had just come out, and cooked it cover to cover. It changed my life. I continue to be inspired by creating and seeing the reaction of people to amazing things to eat.
INKIND: How do you create menus that reflect each concept while staying true to your culinary voice?
JAVIER: The concept pretty much determines the menu. My voice has always been trying to create, execute, and deliver the best and tastiest possible versions of what the menu calls for.
JAVIER: I was living in Aberdeen, Scotland with a corporate job in 1998 and the food was not very inspiring then and there. I picked up Jamie Oliver's The Naked Chef, which had just come out, and cooked it cover to cover. It changed my life. I continue to be inspired by creating and seeing the reaction of people to amazing things to eat.
INKIND: How do you create menus that reflect each concept while staying true to your culinary voice?
JAVIER: The concept pretty much determines the menu. My voice has always been trying to create, execute, and deliver the best and tastiest possible versions of what the menu calls for.
INKIND: What has helped La Natural stand the test of time in a dynamic market?
JAVIER: We have been blessed with accolades both local and international, which in a market such as Miami with so many transient people helps a lot.
INKIND: What's one dish you're especially proud of right now, and why does it matter to you?
JAVIER: The Calabrian chili pepper, provolone, oregano pizza. It has the perfect balance between acid, salt, fat, and heat — and it matters to me because I adore Calabrian chiles. I have them tattooed on my arm.
INKIND: From sourcing ingredients to building your team, what principles guide your approach?
JAVIER: When sourcing ingredients I'm guided by the principle that there is always something better out there. When building a team I look for a combination of a soft voice with a sharp mind and a willingness to serve. Loving doing dishes is a must.
INKIND: For a first-time guest, what's a must-order combo that captures the spirit of La Natural?
JAVIER: The Japanese Sweet Potato and the Burrata Pizza.
JAVIER: We have been blessed with accolades both local and international, which in a market such as Miami with so many transient people helps a lot.
INKIND: What's one dish you're especially proud of right now, and why does it matter to you?
JAVIER: The Calabrian chili pepper, provolone, oregano pizza. It has the perfect balance between acid, salt, fat, and heat — and it matters to me because I adore Calabrian chiles. I have them tattooed on my arm.
INKIND: From sourcing ingredients to building your team, what principles guide your approach?
JAVIER: When sourcing ingredients I'm guided by the principle that there is always something better out there. When building a team I look for a combination of a soft voice with a sharp mind and a willingness to serve. Loving doing dishes is a must.
INKIND: For a first-time guest, what's a must-order combo that captures the spirit of La Natural?
JAVIER: The Japanese Sweet Potato and the Burrata Pizza.
INKIND: What's something guests might not realize about what happens behind the scenes?
JAVIER: The sourdough starter is almost another member of the team and has a life of its own.
INKIND: What one piece of advice would you share with a chef or restaurateur just starting out?
JAVIER: Make sure you find a solid business partner with a strong track record in business administration.
INKIND: When you're not in the kitchen, where do you love to eat, or what do you cook for yourself?
JAVIER: Middle Eastern or Mexican are my go-to cuisines. If cooking for myself, probably a Nicoise salad with tuna ventresca, or just plain rice with some high quality tinned seafood and a spicy sauce.
JAVIER: The sourdough starter is almost another member of the team and has a life of its own.
INKIND: What one piece of advice would you share with a chef or restaurateur just starting out?
JAVIER: Make sure you find a solid business partner with a strong track record in business administration.
INKIND: When you're not in the kitchen, where do you love to eat, or what do you cook for yourself?
JAVIER: Middle Eastern or Mexican are my go-to cuisines. If cooking for myself, probably a Nicoise salad with tuna ventresca, or just plain rice with some high quality tinned seafood and a spicy sauce.
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As a thank you for supporting the amazing restaurants in our network, we give you 20% back on your meal. No codes, no points, no catches.
At inKind, we believe restaurants are the heartbeat of a city. That’s why we back them — and reward you for doing the same. Our unique model supports restaurants with funding,
marketing support, and more, so every time you dine with inKind, you’re helping restaurants thrive.
As a thank you for supporting the amazing restaurants in our network, we give you 20% back on your meal. No codes, no points, no catches.