For more visit - https://www.lionfishsd.com/ California native, Chef Steven Ruiz is the Executive Chef for Lionfish Modern Coastal Cuisine at Pendry San Diego. Chef Ruiz has been in the culinary industry for over 18 years. He attended Le Cordon Bleu College of Arts in Pasadena, California and he began his culinary journey through casinos within Caesars Entertainment which opened up for growth leading him from San Diego to Las Vegas. While in Vegas he had opportunities to work under talented Chefs Alex Stratta and Paul Bartolotta at the Wynn. In addition, he worked at the prestigious Estiatorio Milos within The Cosmopolitan. In 2012 Chef Ruiz began working at the side of Chef Shawn McClain, a James Beard award-winner. During his time at McClain's restaurant, Sage, a farm-to-table restaurant, Steven found inspiration while sharing the same vision as McClain. He realized that it is more in-depth than simply placing food on a dish and sending it out but about creating a culture that drives a kitchen and restaurant while building that beautiful dish, all coming together coherently. After spending several years in Las Vegas, Chef Ruia found himself ready to come home. Nothing says California more than the award-winning Napa Rose located within Disneyland. Brought on as a Specialty Chef, he contributed to the weekly menu changes that celebrate California’s culinary abundance along with its artisan farmers, still, this just didn’t feel like home. In 2020 Chef Ruiz took a position at Serẽa Coastal Cuisine within the historic Hotel Del Coronado. Beginning his fellowship with Chef JoJo Ruiz, who has further inspired him and with whom he shares a passion for sustainability. Currently, he holds the Chef de Cuisine position at Lionfish, located at Pendry San Diego where he can be seen at ease while running the pass on a busy night - tasting dishes and coordinating the expo, despite the organized chaos which comes with the territory. For Chef Ruiz, Lionfish like San Diego evoke that feeling of home and balance – he is proud to represent both. Coming full circle, he is grateful for the bountiful culinary experiences now fundamental to his personal style.