Chef Rob Ruiz :: CHEF'S ROLL :: The Professional Chef Network

Chef Rob Ruiz

Robert Ruiz has been honing his skills for the last 20 years and now all that experience and preparation has led to his signature restaurant, The Land & Water Company. His skillful determination behind the sushi bar and in the kitchen continues to redefine what real food is.
EVENTS
11th Annual Chef Showdown: Our mission at Center for Community Solutions is to end relationship and sexual violence by being a catalyst for caring communities and social justice. This one-of-a-kind fundraising event is not to be missed! Chef Rob will be a competing chef at Chef Showdown.
Chef's Roll presents: Chef's Plate 4 Baja: Chef’s Plate, the ultimate traveling cooking competition, is heading south of the border to the Valle de Guadalupe in Baja, Mexico. Often called the “Napa of Mexico”, those in the know have been privy to its unique character that gives it a flavor of its own. On Saturday July 25th, 2015 (5-9pm) three of Baja’s top chefs will be cooking whole lambs fresh from the farms of El Mogor served family style to 140 guests. Chef Rob Ruiz was the Culinary Judge of Chef's Plate Baja.
EDUCATION & EXPERIENCE
Land & Water Co. Carlsbad, CA
Chef / Owner
SKILLS & EXPERTISE
BOH operations
Competition judging
Food industry consulting
Food styling
Food/menu costing
Ingredient sourcing
Inventory control
Kitchen management
Leadership
Menu development
Staff training
Time management
Robert Ruiz has been honing his skills for the last 20 years and now all that experience and preparation has led to his signature restaurant, The Land & Water Company. His skillful determination behind the sushi bar and in the kitchen continues to redefine what real food is. Ruiz’ strong desire for knowledge and inventiveness has given him a distinct reputation as a destination chef. Land & Water Co., Ruiz's first restaurant was named San Diego's Best New Restaurant by Troy Johnson of SD Mag.
GALLERY
Chef Rob Ruiz
Chef Rob Ruiz
Robert@landandwaterco.com
Carlsbad, CA
United States

The Land & Water Co.
Chef/Owner of The Land and Water Co.


Robert Ruiz has been honing his skills for the last 20 years and now all that experience and preparation has led to his signature restaurant, The Land & Water Company. His skillful determination behind the sushi bar and in the kitchen continues to redefine what real food is. Ruiz’ strong desire for knowledge and inventiveness has given him a distinct reputation as a destination chef.

Chef Robert Ruiz was born and raised in Oceanside, CA and moved to the big island of Hawaii at 18. In addition to attending the University of Hawaii, he also spent the following several years cooking with some of Hawaii’s most renown chefs, and at Hawaii’s best restaurants. Ruiz honed his skills in French cooking as well as developing his keen sense of Hawaiian regional cuisine and his distinct love of being a sushi chef. Ruiz returned home to the states, with a passion to recreate what he experienced in Hawaii and has impressed critics and patrons throughout Southern California.

He has made sushi at some of San Diego’s best sushi restaurants which lead to being ranked #1 Sushi Chef in San Diego and Chef of the Future by San Diego Magazine. After the extensive training and privileged apprenticing under Hawaii’s finest chefs, Robert Ruiz has become one of San Diego’s best chefs. Most of all, his commitment to saving and preserving our Oceans through his sustainability movement is changing how fish and sushi will be served worldwide.

2009 | Started engaging with NOAA and FishWatch.gov  2010 | San Diego Bay Wine & Food Festival2011 | Local Sushi Chef In Japan during Tahokou Quake near Fukushima nuclear plant. Invented the edible QR Codes empowering consumers with transparent traceable data scanned onto the customer’s smart phone. 2013 | Sustainable Cuisine and demonstration at Aspen Food & Wine ClassicSouthern Wine & Spirits Charity Event. Dedication of NOAA’s new Southwest Fisheries Science Center laboratory; Head chef at San Diego Maritime Alliance reception for 600-700 to showcase the edible species studied at the new facility. 2014 | Opened The Land & Water Co. in Carlsbad, CA. 100% sustainable and 100% traceable restaurant. 2015 | Ranked top 10 best new restaurants in San Diego.

Sustainable Events Timeline:

2009 | FishWatch.gov collaboration lead to work with Marine Stewardship Council, Monterey Bay Aquarium, FishWatch.gov, Long Beach Aquarium of the Pacific, Seafood for the Future and others, working to define sustainable assets. 2010 | Met with Bill Fox, of World Wild Life Foundation US, on refining edible QR Codes and communicating message of sustainability nationally. Met with IATTC, Inter-American Tropical Tuna Commission, studying the health and status of all Tunas. Followed their recommendations on which species of tuna to categorize as sustainable. 2011 | Launched the “Ocean to Table” series hosted by Southwest Fisheries Science Center and Scripps Institution of Oceanography, U.C. San Diego. This collaboration brings the culinary community together with scientists, managers and the public to raise awareness about seafood and sustainability. 2012 | Guest Lecture during Scripps Institute of Oceanography, Masters of Advanced Studies program in Marine Conservation and Biodiversity. Engaged with graduate students on understanding sustainable seafood and conscious consumerism. Also creating Blue Market Career Opportunities

2013 | After creating the edible QR Codes I was contacted by the US Department of Commerce to participate in their National Publicity Campaign featuring small businesses utilizing sustainable practices. This is important because this lead me to national exposure with Forbes Magazine and National Geographic2013 | Catered and hosted the Versace – Oceana Annual Charity Event in Orange County where we raised over $150,000 that went to the Ocean Conservancy. 2014 Renovated the oldest landmark restaurant in the city of San Diego. Built in 1886, and known as the Twin Inns in the early 1900’s, Chef Rob reinvented the space using all sustainable materials and heirlooms as well as preserve, a new home for his sustainable philosophy. Named after the Carlsbad Land and Water Co. who had the home built, Ruiz serves only the best from the land and water.

2014 | Returned to Aspen Food & Wine Classic for Private Southern Wine & Spirits Event for CORE Charity. Providing sustainable cuisine for over 400 guests. Chef Rob Ruiz Sustainability Feature in the Aspen Daily News2014/2015 | Conservation of the critically endangered Gulf of California porpoise (the vaquita). Facing extinction as bycatch in fishing gear set for shrimp, much of which is imported into the U.S., Chef Rob and his chef network have partnered to create, host and cook at multiple events that showcase the plight of the vaquita and are working to promote the production of shrimp caught without entangling gill nets. 

Rob works with scientists from NOAA’s Southwest Fisheries Science Center and the government of Mexico, alongside nongovernmental agencies such as the World Wildlife Fund-Mexico and ProNatura and fishermen, to show the role that the culinary community can play in conservation and provide incentives to support fishermen switching to new types of fishing gear that do not endanger the vaquita.

One event, hosted at Land and Water Company, raised tens of thousands of dollars for vaquita conservation. Ruiz has also participated in marine mammal workshops, web/social community awareness, and also cooked in Baja California Mexico with leading culinary minds also aimed at preserving this species. Through guest experience, mainstream media, and working to better understand the circumstances of this issue, Ruiz is doing everything he can to help save this endangered species. So far the reward of everyone’s hard work has been the declaration by the President of Mexico in April 2015 to ban gillnets from the northern Gulf of California for two years, during which time additional efforts with fishermen can help to transition the region to gillnet free fisheries, support fishing communities – and help to save the species. 

2014 | Co-founder of Cannon Farms in Fallbrook, CA. 6 Acre sustainable USDA Certified. Organic GMO Free Farm dedicated exclusively to supplying The Land & Water Company.
2015 | Worked with leading seafood purveyors in Southern California to provide new sustainable species options for current market. Ruiz works with True World Foods Inc., Santa Monica Seafoods, Catalina Offshore Products, as well as, local fisherman and chefs to find sustainable solutions. 

Notably Ruiz is the first restaurant in the United States to carry Monterey Bay Aquarium Seafood Watch Green Rated SELVA Shrimp. This sustainable shrimp model has been successful and the first shrimp product to receive the green “Best Choice” recommendation from Monterey Bay Aquarium. This is important because it shows a successful working model. Ruiz also has a solution to the dire situation of the vaquita porpoise by engaging with fishers in the Gulf of California in bringing the vaquita-safe shrimp to restaurants and markets in the U.S.

Chef Ron Ruiz continues to collaborate with chefs, scientists, and conservationists to provide real knowledge and hard science to consumers.

2015 | Featured on the cover of Dining Out San Diego with cover story focused on sustainability and the role of the culinary community in saving the endangered vaquita porpoise • Best of Carlsbad Voted #1 Restaurant in the City • Participated on the Presidential Task Force on Combating Illegal, Unreported and Unregulated Fishing and Seafood Fraud Edible San Diego “San Diego’s Top Chef Without Shortcuts”
2016 | Restaurateur/Chef 2016 - The Ocean Awards 2016 London hosted by Blue Marine Foundation and Boat International.