Tag Archives: restaurant VIEWS- Ten Ingredients: Chef Abel Ruiz of Amelia’s bistro shares his Passion for Cooking

restaurant VIEWS- Ten Ingredients: Chef Abel Ruiz of Amelia’s bistro shares his Passion for Cooking

 By Sally Deering

Photo of Chef Abel Ruiz Sally Deering

 Nestled in the historic Paulus Hook section of downtown Jersey City, Amelia’s Bistro on Warren Street is a warm, welcoming and beautiful restaurant with a lovely menu. As soon as you enter, the attentive staff greets you at the door with a smile. Designed with an artful eye, the restaurant is reminiscent of Paris bistros with its muted gold walls, dark wood accents, white tablecloths and stained glass low-hanging lamps dimly lit over the bar and throughout the dining room.

When you are brought to your table, the waiter takes out a large ink stamp and stamps the white butcher paper on top of the tablecloths, a unique way to inform you of the day’s specials. For a recent lunch, the specials were Lobster Bisque; a Thai Steak Salad; and Caper Crusted Sole Sandwich. I tried the sole and it was magnificent, moist and flakey and the artichoke hearts nestled on the home-made Focaccia bread (baked on the premises) were a great tangy addition to the fish. The accompanying French fries were crispy on the outside and soft on the inside – sheer perfection on a plate.

With more than 20 years’ cooking experience, Chef Abel Ruiz creates Amelia’s dishes with country flair and the freshest ingredients. 

 Let’s meet Chef Abel Ruiz!

RVO:  Chef Ruiz, can you share with our readers where were you born and raised?

CR:  I was born in Mexico City, Mexico. I came to the States when I was 17.

 

RVO:  How did you get into cooking?

CR:  When I first came here I started doing odd jobs. Then I met someone who owns a restaurant and he saw something in me. He said, “Why don’t you come work for me? You’re a natural.” I worked the counter and started learning the business. Once I got my hands on the pans I couldn’t go back. When his Sous Chef quit, I became Sous Chef and worked my way up.

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