Chef Robert Ruiz
has been at the forefront of sustainable seafood. His inventiveness, mindful
determination, and meticulous care has earned him recognition as one of the nation’s
progressive culinary minds. Chef Ruiz
has humble roots in San Diego, CA., and a decade on the Big Island of
Hawaii.
In 2010 he earned
the title of “Chef of the Fest” at the San Diego Bay Wine & Food
Festival.In 2012 and 2013 Ruiz served as the Executive Chef for the Party in
the Valley at the Food & Wine Classic in Aspen.
Ruiz also began
working extensively with the National Oceanic and Atmospheric Administration
(NOAA).
In 2014 Ruiz opened his signature restaurant,
The Land & Water Co., recognized in the cities top 10, and San Diego
Magazine Critics choice. Chef Ruiz worked with Slowfood, representing the USA
at Terra Madre, Salon de Gusto, Turin, Italy.
2016 Chef Ruiz was recognized as “Chef of the Year” by the San Diego
Union Tribune.
Chef Ruiz received
global recognition for his dedication to improving seafood industry practices
at the 2016 Ocean Awards, in London, presented by the Blue Marine Foundation. October
2017 Ruiz was featured at the StarChefs annual Chefs Congress in Brooklyn, NYC.
2018 The Land & Water Co., is featured in Alice Waters book, “Truth,
Love, and Clean Cutlery”. I
In 2019 Ruiz is
the certified as a Leader for the James Beard Foundation’s SmartCatch Program.
Here is a story written by Slow Living's Sally James about the chef for Seafood Source :
An unlikely chef
to find crafting sustainable sushi, Rob Ruiz, is a prodigy in the world of
sustainable seafood. Honing his craft in
Hawaii with Alan Wong and then under Japanese Sushi master, Etsuji Umezu, he established The Land and Water Company in 2014, serving
traditional and inventive sushi and sashimi, in the small beach city of
Carlsbad. Since then, he has also opened a sushi hand roll market using only
fish caught by local fishers.
From this remote outpost, however, his voice has travelled
far, promoting his mission to “heal the planet”, one fish at a time. Working with the National
Oceanic and Atmospheric Administration, World Wildlife Fund (WWF) and other
leading international organizations he has been pivotal in the development and
promotion of initiatives, such as tracking codes, aimed at making the seafood
industry more reputable and sustainable.
Ruiz was one of only 12 honorees to receive the
international Ocean Award from the Blue Marine Foundation and Boat
International, for his sustainable practices.
Based in London, the mission of the foundation is to protect just 10
percent of the world’s oceans by 2020.