About

JoJo Ruiz is Chef Partner of Clique Hospitality and one of the most well-known chefs on the west coast garnering international attention and recognition as a James Beard Foundation Smart Catch Leader for his commitment to sustainable practices and efforts to remain ocean-friendly throughout the years. A San Diego native and the executive chef of Serēa at Hotel del Coronado and Lionfish at Pendry San Diego he relies on the local agricultural and oceanic bounty as inspiration infusing his hometown culinary pride with influences from coasts across the globe.

Ruiz 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 the fast track to success. He began working as a sushi chef at JRDN Hotel’s Tower 23 then the Oceanaire Seafood Room as a sous chef before stepping up as Chef de Cuisine of Brian Malarkey’s widely successful Searsucker in downtown San Diego. As Brian’s right-hand man JoJo moved on to become the Executive Chef of Enlightened Hospitality’s Herringbone in La Jolla further enhancing his experience with coastal cuisine. Prior to joining prominent hospitality group Clique Hospitality JoJo spent the past two and a half as the right-hand man of Michelin-starred chef/partner Jason McLeod at Little Italy’s acclaimed Ironside Fish & Oyster.

Chef Ruiz graduated from The San Diego Culinary Institute where he perfected his craft. He is also a former EATER Young Guns semifinalist selected for his culinary innovation and commitment to sustainability.

See me at:

Sustainably Sexy Seafood Dinner featuring Cuvaison Wines