Chef Eduardo Ruiz
Semi-Finalist, James Beard Foundation Awards "Rising Star Chef" 2014
Recipient, Zagat "30 Under 30" 2014
Chef, Chicas Tacos/Public Beer + Wine Shop, Los Angeles, CA
Thereβs nothing better than having an adventure in your backyard. With Los Angelesβ diverse communities and range of different cuisines, itβs easy to forget the food that truly should define the region itself - something that in recent years has become known as Baja Med. One of the chefs at the forefront of this movement is this month's collaborator, Eduardo Ruiz. Classically trained in French fare, heβs quickly settled into his roots, cultivating a cuisine that speaks to LAβs combination of flavors and nationalities. Our band of culinary adventurers got a chance to see first hand what makes Ruiz a force to be reckoned with - and itβs Southern California at itβs finest - a melding of culinary sensibilities coupled with a lack of boundaries all capped by a laid back demeanor thatβs classic LA.
Discover The Box From Chef Ruiz
Chef Ruiz's Culinary Journey
Eduardo Ruiz has worked at many of Los Angeles and Baja Californiaβs finest restaurants including Animal (Los Angeles) and Corazon de Tierra in Valle de Guadalupe (Guadalupe Valley). In 2013 he opened Corazon y Miel, which started as a small catering operation and quickly became a full restaurant, lauded with accolades that included inclusion on Pulitzer Prize winning writer Jonathan Goldβs list of the β101 Essential Restaurants in Los Angelesβ and garnering a nomination as a semifinalist for the James Beard Award Foundationβs βRising Star Chefβ award. With Mexican and Salvadoran heritage, Ruiz has channeled the cuisine of his childhood and reimagined it through the lens of LA - recently helping open concepts that include Chica's Tacos and Public Beer & Wine. With more concepts on the way, itβs easy to see why Ruiz is fast becoming one of the City of Angelsβ most important chefs.