At Modern Luxury, connection and community define who we are. We use cookies to improve the Modern Luxury experience - to personalize content and ads, to provide social media features and to analyze our traffic. We also may share information about your use of our site with our social media, advertising and analytics partners. We take your privacy seriously and want you to be aware that we have recently made changes to our Privacy Policy, which can be found here.

I AGREE
    
Share

Leading By Example

BY Ann Wycoff | April 9, 2019 | Feature Features

Native San Diegan, chef Rob Ruiz is an Ocean Award recipient and a James Beard Smart Catch Leader, here's why.

Here’s a big idea. What if San Diego emerged as the global leader in sustainability? With our top scientists, fishermen, aquaculture, technology and forward-thinking chefs like Rob Ruiz, why not? A native San Diegan, Ruiz created an edible rice paper QR code to track a fish’s sustainability, an initiative aimed at making the seafood industry more transparent, traceable and reputable; he has an Ocean Award (think the Oscar of marine conservation) from the Blue Marine Foundation; and recently added the title of James Beard Smart Catch Leader to his sustainability street cred. He’s a “boots on the ground” collaborator with the scientists from Scripps and NOAA, runs a zero-waste kitchen at Land & Water Company with meticulous devotion and has just just announced the ultimate hook-to-fork eatery—Hold Fast, expected to debut this spring at Liberty Public Market, to continue spreading “a culture of conscious cuisine.” Hold Fast is about local organic produce, a daily catch menu and a push to re-examine our roots. “San Diego was built on its fishermen—the Tuna Capitol of the world for decades—and our present-day fishermen are leading the nation with their methods, responsible practices and innovation,” explains Ruiz. “I love San Diego; it’s my home. I want to leave it better than I found it.”

Photography Courtesy Of: