Michelle Ruiz

Michelle Ruiz approaches the kitchen with intensity and pride. She believes respect is earned through work, not words, and holds herself to that standard daily. For Ruiz, women in the profession serve as ambassadors for one another, carrying both responsibility and opportunity as they advance.

She is candid about pushing through fear, taking on techniques before she feels fully ready, and trusting repetition to build mastery. Ruiz encourages younger chefs to understand that confidence is built through action.

Club + Resort Chef (C+RC) What does it mean to you to be a C+RC 40 under 40 honoree?
Michelle Ruiz (MR): Being a C+RC 40 Under 40 honoree means representing more than just myself. I believe that as women, we are ambassadors for each and every one of us who continue on this career path, giving it our all. That is why I want to be part of it, beyond sharing my recipes, my knowledge, and my photos. Love is about sharing, and what better way to share than by sharing the passion for what I do.

For me, it is important because it is on my bucket list. It may sound silly, and it is not so much about recognition, but about being able to show my work and my love for what I do. I am not going to say it is because I am the best or give a speech about that. I value being part of the community, sharing my recipes, and leaving a legacy.

C+RC: What quote summarizes your culinary or career philosophy?
MR: Respect in the kitchen is earned through work, not words.

C+RC: What inspired your career in the club and resort industry?
MR: In general, I believe what moves me the most and inspires me is seeing people happy, enjoying themselves after tasting one of my dishes, the kind comments they send through the servers, or when you go to greet a table. That’s why I do what I do; it’s my little piece of happiness and what inspires me to be better every day.

C+RC: Can you share a personal challenge you've faced in your career and explain how it has shaped you as a chef?
MR: I have faced many challenges in this world, but I believe one of the most difficult for me was overcoming the fear of doing things. Sometimes, certain recipes are intimidating when you don’t master them, but you have to learn to do things even with fear until you gain confidence and realize that practice is what makes a master. You can go as far as you want; don’t let fear hold you back.

C+RC: What advice would you offer young chefs aiming to excel in the club and resort culinary industry?
MR: Always give that extra effort and believe in yourself. And, most importantly, never stop being who you are, putting your heart and your own touch into every dish. Let your personality and your love for this great industry and for cooking be reflected in each plate. Sometimes it’s difficult, but the passion for what you do keeps you immersed in this world.