Ramon Taimanglo

Executive Chef

Chef Ramon Taimanglo is the Executive Chef at The Indigo Road Hospitality Group’s The Kingstide in Daniel Island, SC, where he uses his diverse culinary knowledge to ensure his guests have an unforgettable dining experience. 

Taimanglo comes from a long family line of great cooks, following in the footsteps of his parents and grandparents. Raised with an appreciation for nurturing fresh ingredients from the garden, he began cooking in his family’s kitchen at a young age. Growing up, Taimanglo’s father was in the military, and the family moved around often. His travels allowed him to experience and gain invaluable knowledge about different types of cuisine from all over the country. As an adult, Taimanglo lived abroad in Europe where he was introduced to a bounty of diverse cultural dishes and cooking techniques, before returning to the states in 1990 and earning a formal education from Johnson and Wales in Charleston, SC. 

In the late 90s and early 2000s, Taimanglo worked for Charleston legend Chef Frank Lee at Slightly North of Broad until he left the Lowcountry in 2003 for Washington, DC. There, he worked as the Executive Sous Chef under James Beard award-winning chef Bob Kinkead at Colvin Run Tavern. His love for the South eventually brought him back to work at Roosters Wood Fired Kitchen in Charlotte, NC, before returning to Charleston in 2009 and working as the Executive Chef at renowned restaurants High Cotton, Amen Street Fish and Raw Bar, Peninsula Grill, and Park & Grove. 

Taimanglo is committed to supporting local farmers, fisherman, and other local producers. As a chef, he is passionate about creating seasonally inspired dishes that are simple; he believes in letting the fresh ingredients speak for themselves. Chef Taimanglo is also a strong mentor and enjoys helping others grow in the kitchen and learn new skills. 

When Taimanglo isn’t in the kitchen, you can find him spending time around The Holy City with his wife, kids, and their four dogs.