By Helen Mitternight

Editor’s Note: Charleston is such a foodie town that food and beverage superstars are hiding in plain sight but still very much creating and serving amazing food and drinks. This series profiles these “Hidden F&Bs.”

As much as he loves cooking, though, his favorite dish is to enjoy is his wife's pasta at home.

Ramon Taimanglo worked at the esteemedPeninsula Grillmaking high-end food for locals and tourists when he got an offer he couldn’t refuse from Restaurateur Karalee Fallert. She was revamping her lower-end Park Café on Rutledge Ave, albeit just as esteemed, and wanted a chef who would make the menu his own. Taimanglo was intrigued and said yes.

Fallert's new concept is now open asPark & Grovein the same space. These days, Taimanglo loves being able to use the whole animal when he cooks proteins —  something he wasn't able to do with the former steak-and-chop crowd at his previous place of employment. As much as he loves cooking, though, his favorite dish to enjoy is his wife's pasta at home.

She was revamping the lower-end Park Café on Rutledge Ave, albeit just as esteemed, and wanted a chef who would make the menu his own.

Ramon’s take:

Favorite Ingredient

Shrimp, especially local.

3 Things in Your Refrigerator

There’s not a whole lot in my refrigerator! Oat milk, cream cheese and Everything bagels.

3 Things in Your Pantry

Extruded pasta, vegetarian refried beans, and peanut butter cups

Comfort Food

My wife makes spicy sausage red sauce with pasta and it's one of those things. I love it when someone else cooks for me.

To learn more about Ramon Taimanglo, tune into to our conversation onEpisode 52 of the Hidden F&B podcast now.For episodes featuring guests around the country, visithelenmitternight.com.