Life & Work with Kevin Ruiz

I was born originally in Puerto Rico. Moved to Apex, North Carolina where I grew up, at age six. As a teenager looking for work, I stumbled into a Mom and Pop pizzeria (Amantes based in chapel hill) where I began to cook and prep. After a few years and graduating high school, I worked part-time in the restaurant as a manager– as well as a personal trainer, and going to school. I realized I wasn’t happy. So I planned a trip with my friends to backpack through Europe, and by plan I mean buy a round trip ticket, having nothing at all planned…lol. We went during the World Cup with nowhere near enough money in our pockets. Which led me to bistros and shops around Europe to pick up gigs. In that time I fell in love with the bistro-style, small and intimate places. As a long-time musician, I found you could give people the same quality and interactive experience of going to a concert, at a restaurant; giving them a unique experience while sharing your art. It’s then decided when returning to the states, I would try my hand at being a chef. A few years later, a handful of restaurant openings, some pop-ups, and a pandemic. Here I am. I wouldn’t want to be anywhere else.

We all face challenges, but looking back would you describe it as a relatively smooth road?
Helping to open multiple restaurants downtown has had its up and downs. Opening a restaurant as an owner was a first for me. Then three days later we went into lockdown for Covid. It certainly wasn’t an experience for the weak. But when I transitioned to my recent role at The Rockford, I had something new to focus on. I wanted to help really showcase how unique that place is. Bringing it to where it is now was also strength-building, and very rewarding. I learned a lot, and feel I’ve grown from each obstacle.

Can you tell our readers more about what you do and what you think sets you apart from others?

My style of cooking is very eclectic. I’vestudied and cooked Spanish, Italian, French, Japanese, and South Asian cuisine. I look at making a plate just like writing a song. You need a baseline, a hook, a verse… and using the different ingredients, techniques, and worldly flavors to get the message across on the plateis its own form of composing.

What matters most to you? Why?
Creating a unique experience for guests that they will remember for years to come. From the taste of the food, the plating, ambiance, music, and everything else. I want to make each guest feel like they’ve stepped into their best friend’s house, and they’re having a dinner party. And you’re all invited to come make a new memory.