ABOUT US
Executive Chef – Jaime Noel Ayala
A critical kitchen fixture at Ranzul Bistro for the last 14 years, Executive Chef Jaime Noel Ayala has deep roots in the kitchen. He grew up in Honduras, watching his mother creating recipes and preparing meals for patrons of the restaurant she operated out of their house. He fondly remembers the joy she brought to people with her unique cuisine.
In 1996 at the age of 21, Ayala arrived in the United States seeking opportunity and personal success. He started working at Kincaid’s in Washington, DC as a dish washer, admiring the work of the kitchen team. He fell in love with the culinary crafts and was determined to one day run the kitchen in a chef-driven restaurant.
When the opportunity emerged at Ranazul, Ayala jumped at the chance, drawing on his experience working with his mother at her restaurant in Honduras for inspiration. Today, he oversees the Ranazul kitchen, running a team that includes his son Erick as sous chef. He loves continuously discovering flavor combinations and creating new dishes while refining Ranazul signatures that include Cashew Crusted Salmon, and Lamb Chops with habanero aioli.
Bar Manager - Jeremy Reed
Commandeering Ranazul’s bar for the last 13 years, mixologist Jeremy Reed prides himself on creating a cohesive Fulton neighborhood social environment that generates lasting connections. His vision is to make the Ranazul bar environment comfortable for everyone, whether they’re relaxing alone or mixing in groups.
To transform this vision into reality, he devotes himself to tailoring cocktails specifically to the preferences of his customers. When frequent visitors and regulars step up to his bar, he’ll have their favorite concoction waiting for them.
Reed cut his mixology teeth at Coburn’s in Baltimore’s Canton neighborhood. There he learned cocktail basics which he leveraged into the creation of his own seasonal specialties and twists on old favorites—like the Maple Cider Bourbon Old Fashioned. His favorite ingredients include bourbon, mezcal—which he calls the Scotch of tequila and is the pillar of the Illegal Paloma featuring habanero infused syrup—and berries, herbs, and other flavorings.
Whether he’s mixing signature cocktails or pouring Maryland craft brews like the Feed the Monkey hefeweizen from Jail Break Brewing Company (Laurel), Reed aspires to turn visitors and regulars into connected, longstanding Ranazul cadre.