Herbie’s new executive chef, Ramon Cuffie, has been making his mark at some of St. Louis’ most popular eateries—Bar Italia and Parigi, among them—yet his name may be unfamiliar outside industry circles. Not anymore. Late last month, the Clayton establishment announced Cuffie as its new executive chef. Cuffie is known for his mastery of classic Italian and French cuisine, as well as his attention to detail.
“I’m particular,” he said. “I’m very picky.”
As a child growing up in St. Louis, Cuffie was introduced to the city’s dining scene and its landmark eateries, including Herbie Balaban’s original restaurant in the Central West End.
“My mom used to take me there,” he explained. “I remember the Chase Park Plaza as a kid. I know about Al Baker’s and Tony’s — I ate there. My mom took me there.”
Cuffie will make his formal debut to the public during Herbie’s upcoming Siduri Wine Dinner on Tuesday, May 14, beginning at 6:30 p.m. Siduri, named for the Babylonian goddess of wine, is a boutique brand of the Kendall-Jackson portfolio of wines. The brand specializes in cool-climate pinot noir and produces only single-vineyard, single-variety wines from 20 vineyards stretching from Santa Barbara to the Willamette Valley.
The Siduri Wine Dinner will celebrate pinot noir, with Cuffie and Siduri’s vintner showcasing the varietal expertly matched with Herbie’s gourmet offerings. The four-course menu will include salmon, duck, pork tenderloin, and chocolate drop scones with cherries jubilee and Devonshire cream.
For reservations, visit herbies.com.
