In the high-stakes, high-talent world of San Diego dining, it takes more than skill to survive. It takes vision, consistency, and partnerships that elevate every ingredient.
Just ask Chef JoJo Ruiz, Executive Chef and Partner at Lionfish, one of the city’s most talked-about modern seafood destinations.
But long before Ruiz was making headlines for his sustainable sourcing and bold flavors, he was just a kid in school who stumbled into the restaurant world by accident.
“I was offered a dishwashing job at a sushi bar owned by my dad’s friend,” said Ruiz. “Eventually, I worked my way up and fell in love with the kitchen. That’s when I knew I had to go to culinary school and learn from the best.”
That “honest mistake,” as he calls it, sparked a relentless passion for craft, precision, and the power of a well-composed plate. Ruiz trained under top-tier chefs, absorbing techniques and philosophies that would later inform his own leadership style and culinary ethos.
Lionfish, located in the vibrant Pendry San Diego hotel in the Gaslamp Quarter, isn’t just a restaurant—it’s a representation of JoJo Ruiz’s identity as a San Diego native and a culinary visionary.
Since opening in 2017 with hospitality group Clique Hospitality, Lionfish has drawn acclaim for its seasonal, sustainable, and technique-driven menu. The kitchen at Lionfish is a laboratory of flavor experimentation and sustainable practices.
“We wanted to create a modern coastal cuisine that represents the flavors of San Diego while keeping sustainability at the core,” Ruiz said. “It’s about letting the ingredients speak and doing them justice.”
One signature dish that keeps guests coming back is the Grilled Octopus with Sumac-Marinated Onions and Castelvetrano Olive Red Chimichurri—a plate that’s as vibrant as the city it was born in. “That octopus dish really represents who we are. Bold, fresh, global but grounded in Southern California,” Ruiz noted.
Another standout is the Blue Cobia Portions, responsibly sourced and featured with minimalist garnishes that allow the buttery texture and clean flavor to shine. Then there’s his masterful use of White Verjus in vinaigrettes and finishing sauces, which bring acidity without overpowering delicate seafood.
Whether it’s sushi, shared plates, or carefully composed entrées, the menu strikes a balance between accessibility and creativity—one reason Lionfish remains a hot ticket in a crowded scene.
Great chefs need great ingredients. And in JoJo’s world, that means The Chefs’ Warehouse—a partner he’s trusted for more than a decade. “I’ve used Chefs’ Warehouse for about ten years. From day one, the service, variety, and quality of products made me a loyal fan,” Ruiz explained.
That loyalty is more than just a supply chain—it’s a relationship built on trust, flexibility, and shared commitment to excellence. JoJo emphasized the importance of having distributors who understand a chef’s evolving needs.
“My reps have become friends. They know the kind of product I want before I even ask for it. That’s rare,” he said. “When we’re building or tweaking a menu, I can rely on them to get the hard-to-find stuff that gives our dishes that unique edge.”
It’s not just about ingredients. It’s about communication. As menus evolve with seasons and trends, having a distributor who can pivot quickly with you is crucial in staying competitive. “When I needed a specialty product to finish a dish, they got it to me fast. That speed and support lets me push boundaries,” said Ruiz.
The synergy between Ruiz and Chefs’ Warehouse is clear in the plates he puts out, particularly the curated selection of exclusive ingredients like Valrhona Caraibe chocolate for desserts or Mediterranean spices like Sumac, which lend depth and authenticity to his menu.
San Diego isn’t an easy market. It’s saturated with talent, fiercely local in taste, and always chasing the next big thing. But Ruiz thrives in this environment because he knows his audience and stays grounded in the city’s culinary DNA. “San Diego is unique—we love bold flavors, but we also respect simplicity. You’ve got to walk that line carefully,” Ruiz said.
His formula for success includes relentless consistency, ensuring dishes taste as good on a Monday night as they do on a Saturday rush.
He builds community connections by supporting local fishermen, farmers, and nonprofits like Waste Not San Diego. He leads with a team-first mentality, mentoring young talent and creating a culture of collaboration in the kitchen.
“The stronger the team, the better. I make it a point to pass on everything I’ve learned. That’s how you build something lasting.”
His commitment to sustainability has earned national recognition, including James Beard Foundation Smart Catch Leader certification. His restaurants are also Surfrider Foundation Ocean Friendly certified—a rarity in fine dining.
With Lionfish locations now open in San Diego and Delray Beach, Florida, and sister concept Serea flourishing at the iconic Hotel del Coronado, Ruiz shows no signs of slowing down. But even with growing success, he stays rooted in his mission: make beautiful food that honors the sea and the community around it.
“At the end of the day, we’re just telling stories with food. The ingredients are the characters. You’ve got to treat them with respect.” And in San Diego’s ever-evolving dining scene, Chef JoJo Ruiz continues to be one of the most compelling storytellers around.
