Chef JoJo Ruiz — Executive Chef & Partner, Lionfish
A San Diego native, Chef Jose “JoJo” Ruiz has spent his career turning the city's coastline into a menu. He is Executive Chef and Partner at Lionfish Modern Coastal Cuisine in the Gaslamp Quarter, and Executive Chef at Serēa at Hotel del Coronado, both under Clique Hospitality.
Ruiz began his culinary career as a sushi chef, training at local San Diego restaurants including Yokozuna, where he learned the discipline of butchering fish and meat by hand. He is a graduate of the San Diego Culinary Institute. That technical foundation is precision fish work, seasonality, restraint — still defines his cooking today: seasonal, San Diego-inspired modern coastal cuisine and handcrafted sushi that lets sustainably sourced seafood speak for itself, without excess.
In February 2017, Ruiz and Andy Masi opened Lionfish at Pendry San Diego on Fifth Avenue, quickly establishing it as one of downtown San Diego's leading seafood destinations. In 2019, the two partners expanded with Serēa, a sea-to-table restaurant at the historic Hotel del Coronado.
Credentials & Awards
James Beard Foundation Smart Catch Leader — Lionfish (recognized 2019 and again in 2020), one of fewer than 20 restaurants statewide to hold the certification at the time.
Surfrider Foundation Ocean Friendly Restaurant certification for both Lionfish and Serēa.
Graduate, San Diego Culinary Institute.
Member, Culinary Liberation Front (CLF) — a coalition of chefs promoting sustainability and environmental initiatives in the restaurant industry.
Active participant, Waste Not San Diego — donating surplus food to local nonprofits fighting food insecurity.
Lionfish Sourcing Philosophy
Sustainability isn't a marketing layer at Lionfish, it's the sourcing model. Over his career, Ruiz has built direct relationships with local fishermen and produce growers, working the same farmers' markets he shops for his own kitchen to build Lionfish's daily specials around what's actually in season.
That network is also the restaurant's environmental commitment in practice: sourcing decisions that support the long-term health of the fishery, paired with operational choices — biodegradable straws, compostable to-go ware — that reduce Lionfish's footprint from the dining room to the dock.
“We were committed to sustainable sourcing when we opened Lionfish, not for the accolades, but because it was right,” Ruiz has said of the restaurant's approach.
Leadership & Community
Ruiz describes his approach to running a kitchen as collective: “the stronger the team, the better.” He mentors and trains his staff directly, with an emphasis on collaboration over hierarchy in the kitchen. Outside of Lionfish, he's a regular presence in San Diego's food-security and sustainability community through his ongoing work with Waste Not San Diego and the Culinary Liberation Front.
Press & Recognition
Chef JoJo Ruiz and Lionfish have been featured by some of the region's and industry's leading publications, including:
- San Diego Magazine – Coverage of seasonal menus, holiday dining, and Lionfish's seafood program.
- The San Diego Union-Tribune – Featured in regional dining roundups highlighting Lionfish.
- Locale Magazine – Recognized as one of San Diego's top romantic dining destinations.
- Modern Luxury San Diego – Featured for exceptional dining experiences in San Diego.
- Times of San Diego – Coverage of seasonal menu launches and culinary offerings.
- Whisky Advocate – Spotlight on Lionfish's cocktail and bar program.
- Fabulous California – Profile feature highlighting Chef JoJo Ruiz and his culinary vision.