Chef Jose Ruiz has worked in several of Houston’s most popular restaurants alongside their acclaimed chefs. His career started at Ruggles Grill in 1996 under Chef Bruce Molzan, Chef Frédéric Perrier and Chef Marco Wiles, the latter of whom he followed to four restaurants over five years. He later joined McCormick & Schmick’s under Chef John Baker, who mentored him on exceptional-quality seafood, food prep and butchering. At Smith & Wollensky, Jose mastered meat cooking temperatures, as well as fine dining cooking and service under Chef Nicholos Zotos. Chef Robert del Grande gave Jose his first opportunity as Sous Chef, and he learned to run private events and banquets, manage inventory and oversee employees at The Grove. He later joined F.E.E.D. TX Restaurant Group as Executive Chef at both Little Liberty and Liberty Kitchen & Oyster Bar. Jose’s extensive expertise makes him an ideal fit to serve as Executive Chef at a’Bouzy.