The Chef’s will be cooking food that inspired their careers with flavors from the El Jardín garden and local farmers/Fisher(wo)men.
Chef Ruffo Ibarra grew up in the metropolis of Tijuana, the entrance to the busiest land border crossing on the planet. He enjoyed cooking from the time he was a small boy, cherishing time in the kitchen with his mom. Once he graduated from high school, there was an expectation from his family for his career choice and a chef ’s life was not it.
He then enrolled for formal training at the Culinary Arts Institute in Tijuana.
With renowned chefs such as Martin San Roman, Javier Plascencia, Benito Molina and Miguel Angel Guerrero as his inspirations, Ruffo set out to become the next generation of Tijuana chefs to showcase the unique cuisine of his home.
He went on to work in the kitchen of Javier Plascencia at Romesco & Cenador de Amos, a two Michelin Star restaurant in Cantabria, Spain. He returned home where he would put his expanded experience to work as a private catering chef.
In 2015, Chef Ruffo opened the doors to Oryx Capital and Nortico the speakeasy 6 months later with his business-minded family, a perfect team balance of creativity and business acumen. The restaurant brings a Cali-Baja fusion to guests with an understanding that the fluid border has greatly influenced the food in this corner on the planet.
When he isn’t running his restaurant, he can be found traveling to showcase his style of cuisine of Northern Baja to new audiences. A 3 month stage in Modena, Italy in the fall of 2017, cooking and learning from Massimo Bottura at Osteria Francescana was a great honor.
Upon his return, Chef Ruffo was presented with the 2017 Promesa Culinaria de Baja California award (Most Promising Chef) and was admitted into the prestigious Vatel Club of Mexico.
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