Frankie Ruiz
About Frankie Ruiz
Frankie Ruiz is a Food Fanatic Chef at US Foods in Port Orange, Florida, where he has worked since 2018. With over 15 years of experience in the Food & Beverage industry, he combines culinary skills with marketing knowledge to drive business growth.
Work at US Foods
Frankie Ruiz has been employed at US Foods since 2018, serving as a Food Fanatic Chef in Port Orange, Florida. In this role, he combines his culinary expertise with marketing knowledge to create innovative business strategies that enhance customer engagement and drive business growth. Prior to his current position, he worked as a Territory Manager at US Foods from 2016 to 2018, where he developed skills in sales and customer relations.
Education and Expertise
Frankie Ruiz studied at Universidad del Este, where he earned a Bachelor’s Degree in Culinary Management from 2003 to 2008. He furthered his education by obtaining a Master of Business Administration (M.B.A.) with a focus on Management and Strategic Leadership from the same institution between 2009 and 2011. His educational background supports his dual focus on culinary arts and business management.
Background
Frankie Ruiz has over 15 years of experience in the Food & Beverage industry. His career includes various roles that highlight his leadership and management capabilities, with over 10 years dedicated to guiding teams and projects. He has also served as an Adjunct Faculty member at Universidad del Este's Culinary School from 2008 to 2012, and as a Chef Instructor at Le Cordon Bleu College of Culinary Arts in Atlanta from 2014 to 2015.
Professional Affiliations
Frankie Ruiz is a member of the American Culinary Federation (ACF), a professional organization that supports chefs and cooks in their careers. This affiliation reflects his commitment to professional development and networking within the culinary community.
Previous Work Experience
Before his tenure at US Foods, Frankie Ruiz held several positions that contributed to his extensive experience in the culinary field. He worked as an Executive Chef at Béchamel Catering from 2004 to 2014, and as a Marketing Promotions Coordinator at Bacardi from 2007 to 2011. These roles provided him with a diverse skill set that encompasses both culinary and marketing expertise.