insideOUT, owned by Matthew Ramon, elevated the San Diego dining scene upon opening in April 2018. Situated in the eye-catching Eitol Towers, insideOUT is a casual elegant restaurant where its main dining room opens to an atrium that features a switchback walkway with seating nooks, a striking water feature, and ample outdoor seating for guests to experience San Diego’s only urban oasis.
The menu, updated seasonally to reflect a creative approach to California and Mediterranean-inspired fare using the freshest ingredients provided by our local purveyors. Part of the MO’s Universe Group, insideOUT provides individualized guest-focused service and respectful hospitality.
MATTHEW RAMON, Owner
Matthew Ramon has been involved with the San Diego community for nearly 30 years. Originally from Michigan, Ramon moved to California in 1991 and helped with the opening of then Hamburger Mary’s. Mentored by Chris Shaw, Ramon worked diligently and advanced to become co-owner of the MO’s Universe Group restaurants in the early 2000s. Knowing the value of the community and believing in the MO’s Universe philosophy, Ramon opened insideOUT with the vision of having an elevated style and flavor. Ramon is a pillar of the San Diego LGBTQ community. He organizes fundraisers to support numerous charities and foundations and uses MO’s restaurants to promote events that empower and build Hillcrest and the San Diego community.
JOHN KEKOA DURAN, Executive Chef
I was born and raised in Kailua on the Island of Oahu. I grew up cooking a lot with my Dad, he was always in the kitchen cooking and baking for the family, who in turn learned everything he knew from my grandparents and great grandmother. The Kitchen was the place to be, there was always some type of slow cooking going on in the oven, or something simmering on the stove top. As I got older, I became more interested in culinary arts and started using my family as guinea pigs to try out new flavors and dishes. Some of them were successful, but let’s be honest, there were also quite a few dinners that didn’t go so well.
I got my first taste of the Hospitality Industry in a small family owned restaurant called Neapolis in Lake Stevens Washington to help expedite the costs of going to college to achieve my dream of becoming a music educator specializing in Jazz Theory and Jazz study. The Chef, Vasilios was his name, was so inspirational and continued to fuel the passion set by my Dad. A few months later I told Chef Vasilios that I wanted to go to culinary school and become a Chef. He frowned and slapped me upside my head and said, “Why in God’s name do you want to waste money on something that I and other Chef’s can teach you?” I was speechless.. I decided to keep cooking and studied under different Chefs while obtaining my goals all the way through College. It didn’t take me long to realize that my creativity through music and jazz improv had already manifested its way to the dinner table. It was obvious that my passion shifted to the Plate.
I was given an opportunity by Chef mentor Kevin Davis who granted me Executive Sous Chef for the Oceanaire Seafood Room which opened its doors to San Diego in 2003. Since then, I have had the pleasure of working with Chef mentors Ryan Johnston of Whisknladle Hospitality, Chef Jeff Jackson of The Lodge at Torrey Pines, and Chef Mark Kropczynski at the US Grant, A Luxury Collection Hotel.
My journey through Culinary Arts has been a memorable one. I inspire to keep cuisine simple, elegant, and delicious while being a dynamic leader in trend setting has been a driving philosophy. To continue to dedicate a simple approach to dining, where the quality and the freshness of our ingredients speak for themselves. Culinarily speaking, our insideOUT Team prepares as much food as possible from scratch – the way it used to be and the way it ought to be. Our menu is crafted to reflect the fresh bounty of the Southern California season.
PARIS QUION, General Manager
Paris Quion is a San Diego native who believes in the power of the San Diego LGBTQ community. Her connection with Hillcrest began at the age of eleven when she started using her passion to advocate for community service, support various charities and events, and entertain.
Throughout the years, Quion has been involved with the MO’s Universe Group in different platforms. Her leadership, creative style and commitment to the community have given her the foundation for understanding how a restaurant operates and she is committed to providing guests with an elevated experience.
