Chef Francisco Ruiz began his love for cooking by preparing cakes with his mother on long winter afternoons in the north of Spain. His passion for cooking was not something vocational, but rather the result of training, work, effort and destiny.

At the age of 18 he began his studies at the Escuela de Hostelería de Gijón, while working as an assistant in different kitchens in the city. After finishing his studies, he consolidated his apprenticeship as a cook in La Corrada del Obispo under the guidance of chef Carlos Martínez Abascal.

 He then moved to Barcelona where he continued his studies at the Hofman School, while working in different kitchens: Indigo restaurant at the Hotel Hilton Diagonal de Mar; Jean Luc Figueras restaurant (later Kresala) with 1 Michelin star, where he learnt the basis and evolution of French-Catalan cuisine and the Llucanés restaurant with Chef Ángel Pascual with 1 Michelin star and a more rogue and market cuisine.

After a brief stint in Valencia, he returned to Gijón to head Casa Zabala, a classic gastronomic restaurant in Gijón, and continued his professional career as head chef at Somio Park, preparing the menu and assisting at banquets. He then joined Balbona Catering under the guidance of chef David Fernández, as head of catering events, until 2019, when he joined the Hotel CoolRooms Palacio de Luces restaurant as sous chef to Nacho García Canellada. In 2023 he was appointed chef of the gastronomic restaurant Tella at CoolRooms Palacio de Luces.