LAURUS Dinastía Culinaria is a Catering Service Company created in 2003. It is a well-established company, with a solid reputation based on the experience and creativity of our Chefs culinary abilities. Counting with the experience and passion of our well-trained staff. We know the importance of commitment when it comes to providing our services for a banquet or corporate event.

LAURUS along with Chef Jacob Ramos offers to your desire private place our premium catering services, either if it’s a casual party, dreamed wedding or a business reunion. We will always make our creativity exceed your expectations.

Our services are available in the areas of Los Cabos & La Paz. We have the capacity to serve all type events, from a romantic dinner at your own villa or condominium to a setup banquet.

We strive to bring your event up to the next level. You can rely on LAURUS to cover the needs of your event: Private Chef, service staff and beverage service.







Chef Jacob Ramos went to college at the California School of Culinary Arts in Pasadena in 2001. Worked at a few little restaurants around school that were high quality; then did a total of 9 years with the Patina Group, a 1 Michelin star in Los Angeles, holding many positions over the years. Later, he was in charge of the kitchen at the brand new Ritz Carlton in downtown Los Angeles.

After doing high volume food for two years at LA Live, he went to open the Ritz Carlton Lake Tahoe with Michelin Star & James Beard award-winning Chef Traci de Jardin and began the hotel and restaurant. Within the first year, the restaurant received nominations for James Beard and was ranked number 3 restaurant in all of the Ritz Carlton company. After three years with Traci, chef Jacob moved to Puerto Rico and opened up Mi Casa by Jose Andres in Dorado Beach, a Ritz Carlton Reserve. They received the 4th best restaurant in Latin American and nomination for a James Beard award within the first year of operation.

Three years later, chef Jacob had an opportunity to have his signature restaurant within the Ritz Carlton Los Angeles, which he jumped on and moved home, but none the less he still worked in a corporate environment. After three years, Giammarco Vela, head of Monalisa Group, found him, and the rest is history. Chef Jacob Ramos moved to Cabo to make the dream of having one of the best restaurants chains in the world come true.

The passion and conceptualization are characteristic of his talents. He pays tribute to his roots by elevating the cuisine he creates for a complete culinary adventure.