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
There’s nothing better than having an adventure in your backyard. With Los Angeles’ diverse communities and range of different cuisines, it’s 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, he’s quickly settled into his roots, cultivating a cuisine that speaks to LA’s 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 it’s Southern California at it’s finest - a melding of culinary sensibilities coupled with a lack of boundaries all capped by a laid back demeanor that’s classic LA.
Discover The Box From Chef Ruiz
Chef Ruiz's Culinary Journey
Eduardo Ruiz has worked at many of Los Angeles and Baja California’s 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 Gold’s list of the “101 Essential Restaurants in Los Angeles” and garnering a nomination as a semifinalist for the James Beard Award Foundation’s “Rising Star Chef” 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, it’s easy to see why Ruiz is fast becoming one of the City of Angels’ most important chefs.