As Chef Partner of Clique Hospitality and one of the most celebrated chefs on the West Coast, JoJo Ruiz has garnered international attention as a James Beard Foundation Smart Catch Leader. Recognized for his commitment to ocean-friendly initiatives, Ruiz sets the standard for seafood sourcing and sustainability practices throughout the country.
A San Diego native, Ruiz relies on local agriculture and oceanic bounty for inspiration, infusing his hometown culinary pride with influences from coasts across the globe. He serves as executive chef of Serēa at Hotel del Coronado, Lionfish at Pendry San Diego, Joya Organic Kitchen and North County’s newest concept, Temaki Bar: Handroll, Sushi, Sake.
Ruiz is a graduate of The San Diego Culinary Institute. He worked as a sushi chef at JRDN Hotel’s Tower 23, then as a sous chef at the Oceanaire Seafood Room, and as chef de cuisine of Brian Malarkey’s widely successful Searsucker in downtown San Diego. Later, Ruiz was executive chef of Enlightened Hospitality’s Herringbone in La Jolla, and spent two and a half years leading the kitchen of Michelin-starred chef/partner Jason McLeod at Little Italy’s acclaimed Ironside Fish & Oyster.
