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CHEF RUFFO IBARRA, an inspiration in Baja Californias’ cuisine.
For a truly “CaliBaja” experience, you must visit Ruffo Ibarra’s ORYX in Tijuana. Oryx’s cuisine is inspired by the flavors of the region utilizing the highest quality ingredients.
Chef Ruffos’ love for cooking starts at a very young age, as a child he discovered his love for cooking and the importance of sharing it with loved ones. Ruffo cherishes his time in the kitchen with his mom as a child. Once he graduated from high school, there was an expectation from his family for his career choice and a chef’s life was not visioned.
When Ruffo informed his father of his choice, the young 18-year-old was met with skepticism but Ruffo was determined to prove that he had a vision for himself. By day he worked at the Grand Hotel in Tijuana and in the evenings he’d cross the border to San Diego where he worked at Baci’s Restaurant. It was then that his father recognized the commitment Ruffo had shown through his hard work. He then enrolled for formal training at the Culinary Arts Institute in Tijuana where he set out to become the next generation of Tijuana chefs to showcase the unique cuisine of Baja California.
He went on to work in the kitchen of Javier Plascencia at Romesco in Bonita, California and then across the Atlantic to Massimo Bottura’s Osteria Francescana in Modena, Italy, followed by Jesus Sanchez in Cenador de Amos in Cantabria, Spain. He then returned home where he would put his expanded experience to work as a private catering chef.
Upon his return to Baja California, 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.
In 2015, Chef Ruffo; along with his family, opened the doors to Oryx Capital, now Oryx Restaurant. The restaurant brings a Cali-Baja fusion to guests with an understanding that the Baja California has greatly influenced the food in this corner of the planet. His advice to all the youth deciding on a career path...
“Always be honest with yourself. It sounds easy, but no one knows what we are good at, bad at, like and dislike more than ourselves. Since what we do for a living takes most of our time, wouldn’t you invest everything in what you’re passionate about, and know in your gut you could accomplish? There’s no greater motivator than passion. “
Let us know what you think about chef Ruffo Ibarra's story by commenting below!
For ORYX’s menu or to make a reservation, please visit oryxrestaurante.com.
BAJA AWAITS YOU!
PHOTOS COURTESY: Oryx Restaurant
PRODUCER/ DIRECTOR: Fernando Favela Vara
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