09/24/2026
He caters roughly 200 large-scale events a year — and still won't let a banquet dish be "just a rubber chicken." 🍽️
"Breaking Convention" — Kansas City Magazine's new feature on Executive Chef David Ruiz, written by Tyler Shane, digs into how he's rewriting the rules of large-scale catering at Overland Park Convention Center: kansascitymag.com/overland-park-convention-center-chef-david-ruiz/
Roughly 40% of ingredients sourced locally from partners like Five Mile Farms, Hemme Brothers Creamery, and Sava Trading Company. Over 65,000 lbs of food waste composted last year. Our on-site garden is expanding from 5 to 15 raised beds.
And be one of the first to subscribe to Chef David's new YouTube series, Cultivate, coming soon: youtube.com/
🎥 Trondheim Studios