Andrew Ruiz

Executive Chef Andrew Ruiz

No stranger to The Bartolotta Restaurants’ family, Andrew Ruiz has been with the company over 12 years.  Creating thoughtful dishes was ingrained in Chef Ruiz at an early age with nightly family meals and lively gatherings around fresh, well-prepared food. Having the opportunity to cook for his always-encouraging parents prepared him for restaurant work throughout high school. It was when Chef Ruiz moved to Minnesota that he started developing a true culinary passion.

After working in several high-profile Minnesota restaurants, Chef Ruiz put his training first and became employed at a gourmet grocery store called Surdyk’s. It was there that he learned about and fell in love with cheese – a passion he carries with him to this day. In 2001, a move to Milwaukee led him to Ristorante Bartolotta where he was Sous Chef training under Chef Juan Urbieta. Ruiz’s path of success led him to Bacchus as Chef de Cuisine in 2004 and as Executive Chef of The Rumpus Room in 2011 followed by a position as Executive Chef at Joey Gerard’s in Greendale.

A California native, Ruiz credits his parents for instilling in him a passion for food with their constant encouragement and willingness to allow him to prepare meals at a young age. That passion stays with him to this day as he shares his perspective on cooking from the soul with every dish that comes out of his kitchen. Ruiz prefers a simplified approach to cooking, incorporating a few incredible ingredients that when innovatively combined, create a dish that will be loved.

As Executive Chef of Harbor House Ruiz enjoys creating fresh dishes daily with the finest quality ingredients.