Was there any kind of pressure that came with working in a 3-star Michelin Restaurant under one of the world’s most prestigious chefs, Massimo Bottura? What was your biggest inspiration, or takeaway from your trip?Ī: What inspired me the most was the philosophy of “La Francescana”. Q1: As of 2018 Osteria Francescana had been named as the best restaurant in the World in “The World’s 50 Best Restaurants”. 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. 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. When he isn’t running his restaurant, he can be found traveling to showcase his style of cuisine of Northern Baja to new audiences. 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. 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. He returned home where he would put his expanded experience to work as a private catering chef. He went on to work in the kitchen of Javier Plascencia at Romesco & Cenador de Amos, a two Michelin Star restaurant in Cantabria, Spain. 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 then enrolled for formal training at the Culinary Arts Institute in Tijuana. Working without pay at the Grand Hotel by day and Baci in San Diego as a stagiaire by night, the young man worked without complaint until his father recognized the commitment Ruﬀo had shown through his hard work. 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. 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 enjoyed cooking from the time he was a small boy, cherishing time in the kitchen with his mom. From outfitting executive & pastry chefs to high-end restaurants, resorts & clubs nationwide, we love to see success stories from our Clement Design USA chefs and businesses.Ĭhef Ruﬀo Ibarra grew up in the metropolis of Tijuana, the entrance to the busiest land border crossing on the planet.

We not only take pride in providing premium quality chef jackets, but also in the chefs who wear our amazing brand. Clement Design® is known around the globe in the chef industry.

Diego modena biografia