Jose Joaquin Ruiz :: CHEF'S ROLL :: The Professional Chef Network

Jose Joaquin Ruiz

Chef Jojo is the Chef de cuisine at Ironside Fish and Oyster under Michelin-starred Chef Jason Mcleod. Jojo has worked at many of the top restaurants in San Diego including: JRDN Hotel’s Tower 23, The Oceanaire Seafood Room, and Celebrity Chef Brian Malarkey's Searsucker and Herringbone.
Grilled Moro Bay Sardine Celery "Caesar", Celery Root Purée, Celery Hearts, Radicchio, Wild Arugula
EVENTS
Semifinalist: EATER Young Guns 2015: Jose Ruiz has been named one of the 50 semifinalists for EATER's Young Guns awards. He has been chosen out of hundreds of nominations around the nation.
EDUCATION & EXPERIENCE
San Diego Culinary Institute. San Diego, CA
Culinary Graduate
Yokozunas, Sushi Bar and Islander Grill. San Diego, CA
Lead Line Cook
Tower 23, JRDN Hotel. San Diego, CA
Sushi Chef
The Oceanaire Seafood Room. San Diego, CA
Sous Chef
Searsucker, Enlightened Hospitality. San Diego, CA
Chef De Cuisine
Herringbone, Enlightened Hospitality. San Diego, CA
Executive Chef
Ironside Fish & Oyster. San Diego, CA
Chef De Cuisine
SKILLS & EXPERTISE
BOH operations
Meat butchery
Fish butchery
Food styling
Food/menu costing
Kitchen management
Leadership
Safe food handling
Staff training
Time management
Sushi chef
The San Diego native began his culinary career as a sushi chef at a handful of local restaurants, including Yokozuna's, where he learned the art of butchering fish and meat. Chef Jojo is a master of seafood cuisine.
GALLERY
VIDEO

  • Ironside Fish & Oyster Design
Jose Joaquin Ruiz
Jose Joaquin Ruiz
JojoRuiz@chefsroll.com
San Diego, CA
United States

Ironside Fish and Oyster
Chef de Cuisine



The San Diego native began his culinary career as a sushi chef at a handful of local restaurants, including Yokozuna's, where he learned the art of butchering fish and meat. Displaying incredible talent at a young age, JoJo was on a quick path to success, as he began working as a sushi chef at JRDN Hotel’s Tower 23 in 2007, then The Oceanaire Seafood Room as a sous chef in 2008, before stepping up as Chef de Cuisine of Brian Malarkey’s widely successful Searsucker in downtown San Diego in 2010. As Brian’s right-hand man, JoJo moved on to become the Executive Chef of Enlightened Hospitality’s Herringbone in La Jolla in May of 2013, further enhancing his experience with costal cuisine. He also worked and ran The Last hoorah of gingham by Brian Malarky before it closed its doors .  Currently, Chef Jojo is the Chef de cuisine at Ironside Fish and Oyster under Michelin-starred Chef Jason Mcleod.