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Meet Stephanie Ramirez of Vie

Today we’d like to introduce you to Stephanie Ramirez.

Stephanie, please share your story with us. How did you get to where you are today?
My first restaurant job was in high school, and I landed my first serving gig during my first year of college. Within three years, I was offered a management position. For twenty years, I worked in restaurants on and off as a server and manager. I was hired at Vie in March of 2005, just 7 months after it opened. I left Vie to pursue a masters degree in Art History, and returned in the summer of 2010. In 2012, a severe case of wanderlust led me overseas to explore Southeast Asia. Upon returning in 2013, I returned to the Chicago restaurant scene, working at BOKA, then Goosefoot, then Boltwood in Evanston. In 2015, I moved back to the suburbs and called Paul Virant immediately. He offered me the General Manager position at Vie, then in its 11th year, and I proudly accepted.

Great, so let’s dig a little deeper into the story – has it been an easy path overall and if not, what were the challenges you’ve had to overcome?
Hospitality has always come easily to me because I care a whole lot about whether a guest has a great experience. All of my efforts to leave the industry have only led me right back. The road became smooth when I embraced the truth that I am exactly where I need to be doing exactly what I should be doing. The biggest struggle has been balancing my role as a mother with that as general manager of a reputable fine dining restaurant.

Alright – so let’s talk business. Tell us about Vie – what should we know?
Vie is the premier Chicagoland farm-to-table fine dining restaurant. The executive chef and owner Paul Virant specializes in food preservation, pickling, and fermentation. Vie is known for featuring seasonal produce and supporting local farms. Vie is a scratch kitchen, featuring an in-house charcuterie program, inventive, inspired flavor combinations from chef-de-cuisine Dan Compton and creative and intricate desserts from pastry chef Angelyne Canicosa. Thierry Menguy, wine director, curates an exciting list and bar manager Julius White carries the seasonal theme through his craft cocktail program. As an employee who had come and gone three times since Vie opened, I am proud to know that the concept and mission has not changed. Paul and his team have stayed true to the goal of supporting local growers, featuring only the finest ingredients, and providing Michelin-star-worthy service in a comfortable and elegant atmosphere. We are fine urban dining in an approachable and unpretentious location. Throughout the year, Paul offers cooking classes to share his knowledge and love of food. Vie also hosts private events, wine + beer dinners, farm + chef collaboration dinners, and cocktail classes among other special events.

Is there a characteristic or quality that you feel is essential to success?
Kindness is the key to success in the hospitality industry. Kindness allows for patience, empathy and accommodation – all essential qualities to managing a staff and building strong relationships with our guests.


  • Entrees priced $26-48
  • 5 course tasting $85; 8 course tasting $125
  • Monthly prix-fix menus $40-$55

Contact Info:

Image Credit:
Regan Baroni

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1 Comment

  1. Linda McMillan

    September 14, 2017 at 2:19 pm

    I hope to return someday soon!

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