<body><div><figure><img src="https://img.particlenews.com/image.php?type=thumbnail_580x000&amp;url=3rG1tq_0wFcue6i00" alt="https://img.particlenews.com/image.php?url=3rG1tq_0wFcue6i00" width="1169" height="779" ><figcaption>Photo Courtesy of David Ruiz</figcaption></figure>Listen up, foodies—Kansas City just upped the culinary ante when the Overland Park Convention Center hired David Ruiz as the venue’s new executive chef. Ruiz—a James Beard Foundation competition winner—has quite the impressive culinary background. From Aspen to Albuquerque, he’s honed his craft working in several award-winning restaurants. He quips his style meets at the intersection of culture, creativity, and consistency.Ruiz—who started his new gig in August—hit the ground running with several huge gourmet catering events right out of the gate. Talk about trial by fire… roasted poblanos. Meanwhile, this weekend, he’ll be feeding a multitude of media muckety-mucks at the Mid-America Emmy Awards.With his blended Mexican and Jewish background, Chef Ruiz tells us his culinary roots are inspired by summers at his grandmother’s Northern California farm. And he jokes he’s not shy about the limelight. Ruiz was the winner of Food Network’s It’s CompliPlated in 2022 and has been featured on shows like Chopped and Guy Fieri’s Family Road Trip.We caught up with Ruiz while he was doing a tasting event to query him with our questionable questionnaire. We tried our best to smuggle out his to-die-for blue corn muffin with green chile butter recipe but failed miserably. Bless. <figure><img src="https://img.particlenews.com/image.php?type=thumbnail_580x000&amp;url=43x5Zo_0wFcue6i00" alt="https://img.particlenews.com/image.php?url=43x5Zo_0wFcue6i00" width="1024" height="740" ><figcaption>Photo Courtesy of David Ruiz</figcaption></figure>The Pitch: What one ingredient can you absolutely, positively not live without and why?Chef David Ruiz: I can’t live without sumac. This incredible spice grows in some of the harshest environments, which is part of its beauty. I discovered it while working in New Mexico, where the Pueblo Isleta people dried and used it for medicinal purposes, particularly for stomach ailments. When ground into a powder, sumac brings this earthy, citrusy brightness to dishes. It’s subtle but transformative. Whether I’m using it in salad dressings or as a final touch on roasted meats, sumac is a constant in my kitchens, adding that unique tang to my dishes.You’re blindfolded. If you had all the fixings, what dish could you still flawlessly execute from scratch without looking?Without a doubt, French toast—crispy on the edges, served with a berry compote, green chile maple syrup, and piñon whipped butter. It’s a dish that’s deeply personal to me.Growing up, my dad would make it every Sunday morning, always with that perfect crispy edge. At 13, I started making it alongside him, and it became our thing. Even now, I’ve made it so many times that I could whip it up blindfolded, and it would still taste like a memory—comforting and full of nostalgia.What celebrity would you choose to be your best friend and why?I’d pick Steph Curry. His story resonates with me—he was overlooked, doubted, and then he completely changed the game. Beyond that, he’s just a great guy. He’s loyal, humble, and loves his family, which speaks volumes about his character. Plus, his wife Ayesha is in the culinary world, so I know he appreciates good food. Watching him play basketball with such joy is the same feeling I get when I’m in the kitchen—completely in my element and loving every minute of it.You have a sandwich named after you. What’s in The Ruiz?The Ruiz would be a Peruvian chicken sandwich with pickled daikon carrots, cucumber, jalapeño, roasted garlic aioli, and cilantro, all packed into a warm French baguette. It’s my take on the bánh mì. When I was in culinary school, I lived above a spot called Saigon Sandwich in San Francisco. You could get a bánh mì for $2.50, and I’d wait in line for an hour just to grab two. The flavors are incredible—sharp, savory, fresh. The Ruiz is my tribute to that memory but elevated with a personal twist.Bonus 5th Question: If you were a soup, what soup would you be? I’d be a tomato bisque—hands down. It brings me back to my childhood in Northern California. Rainy days meant tomato soup and grilled cheese, but as we got older, my mom’s soup evolved. It became this rich, creamy tomato bisque that felt like a warm hug on those gloomy days when my sister and I were stuck inside. I’ve been perfecting my own tomato bisque recipe for years now, and it’s still my go-to dish when I want to connect with those simpler, comforting moments from my past.</div></body>

Mountain View, CA

NewsBreak

Four Inane Questions with Overland Park Convention Center’s Executive Chef David Ruiz

Listen up, foodies—Kansas City just upped the culinary ante when the Overland Park Convention Center hired David Ruiz as the venue’s new executive chef. Ruiz—a James Beard Foundation competition winner—has quite the impressive culinary background. From Aspen to Albuquerque, he’s honed his craft working in several award-winning restaurants. He quips his style meets at the intersection of culture, creativity, and consistency.