A Los Angeles native, Chef Ross Ruiz, envisioned himself as a chef from a young age. Inspired by Julia Childs and Jacque Pepin on local television, Ross would pedal over to his dad’s gas station to cook carne asada for the mechanics, crew members and customers. There his Father Arturo began to stress the importance of work ethic and education. He achieved a career goal to study at Le Cordon Bleu in Pasadena, graduating in the Class of 2004.
During Chef Ross' internship at Koldo Royo in Palma de Mallorca in Spain (at the time a Michellin rated establishment) he learned the importance of working with local ingredients to create modern cuisine that uniquely represented the Basque region. Later in Los Angeles, President of Beta Theta Pi Fraternity of UCLA, Gerardo Ornelas, gave Ross the opportunity to launch his career as a Private Chef for the Fraternity.
As a career mentor, Rachel Main Holst , current co-owner of Main Course California, gave encouragement and invaluable training to help Ross move to the next level as a private chef, servicing high-profile clientele.
After working for an amazing A-List Entertainment Family in Calabasas, California for 5 years as a private chef, he visited a television set. Where a childhood friend introduced him to a new chapter of catering. Motion Picture catering which requires hard work, but someone has to do it. For the next 4 years he assisted with catering service to cast and crews of the TV shows: The Office, Biggest Loser and Top Chef to name a few. proving breakfast and lunch on set for up to 700 people in locations all over the U.S.
Cooking with quality local ingredients has been a passion of Chef Ross Ruiz. Always networking with local farmers, artisans and chefs. As well as keeping a rotating Chefs Garden for garnishments and special flavors. We are actively working with different cooking techniques and innovative processes to provide a quality service.
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