At 16, Guerra dropped out of high school and got a job at a woodshop to help support his family, then struggling with homelessness. He worked as a carpenter for eight years until one day his tools were stolen. To bridge the income gap, Guerra picked up his first restaurant job at Chili’s in Escondido where he learned to cook on the line and find his passion as both cook and teacher.
Ramiro then graduated of the Western Culinary Institute in Oregon. A top student, he faced his final black box exam secret ingredient…. fish. Problem was that Ramiro is allergic to all seafood. But true to his spirit and ability he overcame and managed a near perfect score.
In the years since, Guerra has been the Regional Training Director for Chilis, Corporate Executive Chef at Genentech, culinary teacher at Palomar College, Executive Kitchen Manager with BJ’s restaurants, and most recently the Executive Chef and brand builder at Belching Beaver.
He has built Belching Beaver into a local staple of North County. He was responsible for everything menu and operations related. He created and ensured delicious consistency of the popular spinach and mozzarella meatloaf while introducing diners to Picanha — a Brazilian steak experience typically found in traditional churrascarias — Guerra’s been the flavor architect of Belching Beaver’s menu since its Tavern & Grill in Vista opened in 2016. His seasonal menu was driven by Belching Beaver’s extensive beer and wine selection, and includes global flavors and traditions he’s learned from fellow trained chefs as well as his abuelita’s kitchen.