An outspoken advocate for responsibly sourced, traceable seafood, Oceanside native Chef Rob Ruiz spent a decade honing his craft in Hawaii where he worked with James Beard award winner Chef Alan Wong before earning an apprenticeship under Japanese sushi master chef Etsuji Umezu. Since returning to San Diego and opening his signature restaurant, The Land and Water Company in 2014 –where his menu of hyper-local, ethically raised ingredients have put him firmly on the map– he has also focused on the culinary community’s role in educating consumers on awareness of endangered and invasive species.

 

2009 Started engaging with NOAA and FishWatch.gov

2010 San Diego Bay Wine & Food Festival.

2011 Local Sushi Chef In Japan during Tahokou Quake near Fukushima nuclear plant.

2012 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 Classic – Southern Wine & Spirits Charity Event.

2013 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 Chef/Owner opened The Land & Water Co. in Carlsbad, CA. 100% sustainable and 100% traceable restaurant.

2015 Ranked top 10 best new restaurants in San Diego. 2015 Best of Carlsbad Voted #1 Restaurant.

2016 – Chef/Restaurateur Winner of The Ocean Awards 2016 in London Awarded by Blue Marine Foundation & Boat International.

2016 Ranked one of the 15 Best Romantic Restaurants in Carlsbad. 2016 Ranked #2 Where to Eat in San Diego.

2016 Best of Carlsbad Award in the Restaurant category (Carlsbad Hall of Fame – #1 Restaurant Two Years Consecutively).

2016 San Diego Magazine Best Restaurants – Critic’s Pick Best Sushi. 2016 Winner of Chef Throwdown San Diego – Cystic Fibrosis Foundation.

2016 Gogobot Travelers Favorite Awards.

2016 Chef of the Year – “Uncompromising commitment to quality, sustainability and innovation.” ~ The San Diego Union- Tribune.

2018 Innovation Award – Carlsbad Chamber of Commerce Annual Business Awards

2018 Critic’s Pick Best Sushi – San Diego Magazine

With much determination and 3 years of searching, James and Trey found ranchers that were up to their expectations and creating a product that was not only sustainable and humane but also on a different level of flavor. James and Trey personally inspect all of the ranches used at The Heart and Trotter.

The Heart and Trotter is the ONLY local, sustainable butcher shop in all of San Diego County.