Santa Fe’s culinary brilliance shines brighter this year as Chef Fernando Ruiz of Escondido earns a coveted spot as a semifinalist for the 2025 James Beard Awards® Best Chef: Southwest.
Celebrating its 35th anniversary, the James Beard Award is among the most esteemed honors in the culinary world, recognizing unparalleled talent, innovation, and a commitment to inclusivity and sustainability in dining.
Chef Ruiz’s journey is a testament to resilience and artistry. From his formative years immersed in the traditions of his grandfather’s ranch in Mexico to his rise through Santa Fe’s renowned kitchens, Ruiz has honed a cooking style that fuses personal heritage with bold, modern flavors.
At Escondido, his inventive approach transforms local ingredients into dishes that reflect a profound understanding of technique and taste, earning him both loyal patrons and national acclaim. Chef Ruiz’s recognition by the James Beard Foundation underscores not only his skill but also the unique culinary excellence Escondido brings to Santa Fe’s dining scene.
The James Beard Awards: A Mark of Culinary Distinction
Often hailed as one of the highest honors in the culinary world, a James Beard Award recognizes extraordinary talent, innovation, and leadership in food and beverage.
Named after James Beard, a culinary pioneer who helped shape modern American gastronomy, these awards celebrate individuals who push boundaries and elevate the dining experience.
Since its inception in 1991, it has become a benchmark for excellence, acknowledging chefs, restaurants, and industry professionals who demonstrate a commitment to quality, creativity, and integrity.
Earning a James Beard Award requires more than culinary skill — it’s a testament to vision, discipline, and the ability to inspire. With a rigorous nomination and selection process led by industry experts, the awards honor not only culinary craftsmanship but also the values of equity, sustainability, and innovation.
This year, the James Beard Foundation celebrates its milestone 35th year! To mark the occasion, they’ve introduced new award categories, shining a spotlight on the beverage world. With these additions, even more talented individuals will be recognized for their remarkable work.
James Beard: Santa Fe and Albuquerque
The James Beard Awards have long represented the pinnacle of achievement in the culinary world, honoring chefs and restaurateurs whose talent shapes the dining landscape. For 2025, the spotlight shines on 20 semifinalists gunning for the James Beard Foundation’s Best Chef Southwest award, including five from New Mexico.
No stranger to James Beard, Santa Fe has had more than its fair share of winners in the past, and this year is no different. At the forefront of this group is Chef Fernando, a standout earning national acclaim for his pioneering take on Southern Mexican flavors.
Making waves alongside him are Albuquerque’s Sean Sinclair of Level 5 and Kattia Rojas of Buen Provecho. Santa Fe’s semifinalists also include Cristian Pontiggia of Sassella and Joseph Wrede of Joseph’s Culinary Pub.
Also in the mix are Donald Hawk of Valentine in Phoenix and Sarah Thompson of Casa Playa in Las Vegas, each adding their unique perspective to the Southwest’s evolving culinary landscape.
Escondido, Chef Ruiz’s debut venture, has captivated diners since opening in August 2024 with its bold celebration of Mexico’s coastal and regional flavors. From the vibrant ceviches and perfectly grilled mahi mahi to the deeply flavorful barbacoa croquettes and signature Veal-Stuffed Chiles en Nogada, Escondido presents a menu that seamlessly blends tradition with innovation.
Chef Ruiz, a three-time Food Network champion, is no stranger to the spotlight, but this James Beard Southwest semifinalist honor firmly establishes him as a defining figure in Santa Fe’s dining scene. His recognition not only elevates Escondido but also bolsters the city’s reputation as a destination where culinary visionaries thrive.
James Beard Santa Fe: Escondido, A Taste of Oaxaca
Chef Fernando Ruiz’s culinary artistry is shaped by his upbringing, including the time he spent on his family’s ranch in Mexico, igniting a lifelong adoration for the culinary traditions of Southern Mexico, with a particular focus on Oaxacan cuisine.
At Escondido, Chef Ruiz masterfully channels this heritage, crafting a menu that reimagines its robust and complex flavors while honoring authentic roots. Signature dishes like Chicken Mole Enchiladas and Braised Chama Valley Meats Short Rib, bring his innovative vision to life. Every dish on the menu reflects a thoughtful harmony of tradition and creativity, offering a fresh perspective on time-honored recipes.
Chef Ruiz ensures that everyone can enjoy his culinary vision by offering vegetarian options, such as plant-based moles and enchiladas filled with poblano rajas and calabacitas. Escondido also stands out for its thoughtful approach to sourcing ingredients, prioritizing local and sustainable practices that reflect Ruiz’s values. The restaurant’s inviting atmosphere enhances the experience, creating a space where the menu tells a story — one of tradition, innovation, and a commitment to quality.
By blending his heritage with a forward-thinking perspective, Chef Ruiz has positioned Escondido as a leader in Santa Fe’s dining scene, earning acclaim for its bold approach to traditional Oaxacan flavors.
Ruiz’s Passion-Rooted Culinary Journey
Chef Fernando Ruiz’s path to becoming a celebrated chef reflects his perseverance and deep commitment to his craft. Growing up between Phoenix and his family’s ranch in Mexico, Chef Ruiz spent significant time in Mexico, where early influences sparked his passion for the culinary arts.
However, it wasn’t until his early adulthood that he began to truly cultivate this interest. His involvement in gang activities and subsequent incarceration marked a pivotal turning point. While serving time in Maricopa County’s notorious tent city, he discovered a passion for cooking by working in the prison kitchen. This experience inspired him to pursue a culinary career upon his release.
After earning his GED during his incarceration, Chef Ruiz attended culinary school in Scottsdale, graduating in 1999. He honed his skills working in Vail, Colorado, before relocating to New Mexico, where he and his wife, Michelle Romero, opened Escondido in Santa Fe in 2024. This restaurant embodies Chef Ruiz’s dedication to authentic Mexican cuisine, presenting dishes that reflect the essence of Southern Mexico with a contemporary twist.
Chef Ruiz’s talent has earned him wide recognition. He gained national attention after competing on Food Network‘s Beat Bobby Flay, where his Chiles en Nogada won the top honor.
His previous victories include winning Guy’s Grocery Games and Chopped, showcasing his ability to craft standout dishes under pressure. These successes helped elevate him as a prominent figure in the culinary world.
At Escondido, Chef Ruiz pushes the boundaries of Mexican cuisine with inventive dishes like Ahi Tuna Crudo Ceviche, topped with kalamata olive tapenade and chile lime ponzu sauce, and Grilled Shrimp Tacos served with homemade salsa and cotija cheese.
Today, he is focused on maintaining the integrity of his culinary vision while creating a welcoming space for locals and visitors alike to enjoy his inspired menu.
What’s Next for Chef Ruiz?
As Chef Ruiz advances through the James Beard Award process, his momentum continues to grow. Being named a semifinalist for James Beard Best Chef Southwest has already positioned him among the region’s culinary elite, but the upcoming stages of the competition will offer new opportunities to further solidify his place in the national spotlight.
The announcement of the finalists on April 2, 2025, will set the stage for the June 16, 2025, awards ceremony in Chicago, where the winners will be honored at the Lyric Opera.
Regardless of the outcome, Chef Ruiz’s recognition as a semifinalist underscores his immense impact on the culinary landscape and the Southwest’s gastronomic reputation. With the continued success of Escondido, Ruiz is committed to expanding his vision, refining his approach, and contributing to the ever-evolving culinary scene.
His focus remains on nurturing his restaurant, further developing his innovative approach to Oaxacan cuisine, and inspiring a new generation of chefs and food lovers. For Chef Ruiz, the journey is far from over — it’s only just beginning.
Experience Escondido for Yourself
Now is the perfect time to visit Escondido and witness firsthand the culinary artistry that has propelled Chef Fernando Ruiz into the spotlight as a Santa Fe James Beard semifinalist.
The name Escondido, meaning “hidden” in Spanish, is a fitting nod to the wonderful flavors that unfold throughout a meal, offering a delightful surprise with every bite. Chef Ruiz’s menu skillfully combines traditional ingredients with contemporary techniques, showcasing a fresh and refined interpretation of Oaxacan cuisine.
As the James Beard Awards spotlight culinary excellence, Chef Ruiz’s recognition stands as a reflection of his unwavering passion and commitment, both of which play a pivotal role in Santa Fe’s evolving food scene.
At Escondido, every dish, from the Veal-Stuffed Chiles en Nogada to the Vegetarian Mole Enchiladas, tells a story. Be sure to make a reservation as the restaurant’s exceptional dishes continue to draw attention and admiration!
Chef Ruiz’s Ongoing Legacy in Santa Fe’s Culinary Scene
Chef Fernando Ruiz’s recognition as a semifinalist for the James Beard Foundation Best Chef Southwest category serves as a powerful affirmation of his impact on Santa Fe’s dining scene.
His work at Escondido transcends the kitchen — it is a testament to his mastery of technique, dedication to the craft, and unwavering commitment to the flavors of Southern Mexico. This recognition not only highlights Ruiz’s talent but also showcases his role in driving the ongoing evolution of the region’s culinary landscape.
As Chef Ruiz’s journey progresses, his momentum only intensifies. Escondido has already become a defining presence in Santa Fe, where innovation and tradition coalesce in every dish.
The accolades will continue to follow, but Ruiz’s true focus remains on refining his culinary vision, furthering his restaurant’s reputation, and inspiring the next generation of chefs. The stage is set for a future filled with remarkable achievements for Chef Ruiz!
This article was posted by Jess
