Ask The Chef, Q&A with Executive Chef Todd Ruiz
In October, we were thrilled to welcome Chef Todd Ruiz back as our new Executive Chef and head of our culinary program. Chef Todd had been a key factor in developing many of our property outlets including The Sprouting Project, as the resort's Executive Sous Chef before going to Omni New Haven and Omni Berkshire Place as their Executive Chef.
Known for his bespoke approach to every dish he creates, we wanted to learn more about what keeps him inspired and fired up about his work.
After 20 years working in the culinary industry what keeps it interesting for you?
"People and connections. I hope to make an impact on both the guests and associates. Both have specific needs, but creating those relationships is key."
You are returning to Omni Amelia Island Resort after working as the Executive Chef for two other Omni Hotels, what are you most excited about now that you are back? "Getting back to work at The Sprouting Project. The growth it has had over the years is phenomenal and I can't wait to see where it can go from here."
What are two unexpected flavor profiles are you enjoying playing with right now?
"Korean galbi marinade and nduja"
Side note: Korean galbi marinade is a BBQ marinade traditionally used for short ribs. Nduja is a particularly spicy, spreadable pork salumi from Italy. We had to Google it, too.
What is your go to dish to make at home?
"Caprese Salad, Pizza"
What is the best piece of knowledge you would impart to any food lover about cooking?
"Cooking is an expression of memories and experiences through food. When you make a meal, make it into an experience that can be shared, this will create long term memories!"
We invite you to meet Chef Todd at one of our upcoming Sprouting Project dinners or at our annual Fish to Fork Weekend May 9-12, 2019 here at Omni Amelia Island Resort. To learn more visit www.omnihotels.com/ameliaisland.