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Jordan Ruiz’s love of cooking began in the home. “My mom cooked every day. I learned a lot from her,” Jordan said. He spent time at Commander’s Palace before heading off to the Culinary Institure of America in Hyde Park, New York which broadened his skill set profoundly. “They taught me French, Italian and South American cooking. And also some Japanese, Chinese and Indian – I’ve tasted a lot and just had a broad exposure to ingredients and methods through my culinary school experience,” he said. “They also tried to teach Creole and New Orleans at the CIA but they just couldn’t capture it. Not like I knew it from here.” Jordan always knew how he wanted to cook. The CIA and stints with big operators like Commander’s and restaurants in Las Vegas galvanized it. The Munch Factory is his way of bringing these classic Creole flavors into the modern age with an emphasis on fresher ingredients and a wider world view.

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