Chef Ruben Piña, Jr

Growing up in San Antonio, Texas, I was inspired by my grandfather and uncles who were always cooking for the family. After high school, I began cooking at the Hyatt Hill Country Resort. My focus there was on garde manger, smoking meats, and Tex-Mex cuisine.

Then, I moved to Seattle to pursue a formal education in culinary arts. This training included extensive education and experience in working with pastries. Afterwards, I taught at some of the local colleges and worked at several different local restaurants in the Seattle area. There is a lot of creativity that goes into cooking and baking. Most of all, I love creating food experiences for people to enjoy. I look forward to making wonderful, flavorful dishes for you and introducing you to new ideas and experiences in the kitchen.

Chef Ruben Pina
Chef Ruben baked goods
Chef Ruben dinner party

Highlights from Chef Ruben's Menus

  • Hazelnut Chicken with Quinoa Pilaf, Green Beans and Cherry Tomatoes 
  • Chicken Fajitas, Refried Pinto Beans, Mexican Rice and Homemade Pico de Gallo 
  • Blackened Salmon with Zucchini Noodles and Brown Rice
  • Honey Gingered Pork Tenderloin Served with Pan-Roasted Fingerling Potatoes and Grilled Asparagus 
  • Ginger Sesame Glazed Salmon and Green Beans Sautéed with Mushrooms and Caramelized Leeks 
  • Grilled Thai Chicken Skewers and Coconut Peanut Sauce with Sugar Snap Peas and Carrot Soba Noodles 
  • Blackened Salmon with Asian Garlic Green Beans and Steamed Rice 
  • Greek Gyro Meatballs and Tomatoes with Tzatziki Sauce and Naan Bread
  • Cheesy Veggie Frittata
  • Spinach Artichoke Spaghetti Squash Boats with Chicken
  • Korean Sizzling Beef Lettuce Wraps with Quinoa Fried “Rice”
  • Fresh Croissants, Dinner Rolls, Pies, Cookies, Chocolate Truffles
"Chef Ruben has been great with communication and cooking delicious and healthy meals for our family. He works with us so we get meals that suit everyone in the family from the picky eater to the vegetarian kid with food allergies to the guy whose diet is dictated by needing healing foods that maintain his appetite. We are very, very pleased!"
Honest to Goodness Personal Chef Seattle
E.G., Ballard