MEET THE CHEF: RUTH'S CHRIS
At Ruth’s Chris Steak House, Executive Chef Johnny Irazoque believes great food is about bold flavors, a passion for the craft, and creating memorable experiences around the table. Originally from Raleigh, Irazoque began his journey with the restaurant in 2016, building his career from the ground up and developing a deep appreciation for the teamwork and attention to detail behind every dish. From a perfectly cooked ribeye to the rich, complex flavors of his beloved chicken mole, his approach to cooking is rooted in flavor, curiosity, and a genuine love of making people happy. When he’s not in the kitchen, you’ll find him exploring the mountains with his fiancée and their two Australian Shepherds, finding inspiration in the great outdoors.
What makes Ruth’s Chris unique?
One thing that makes Ruth’s Chris unique is that every manager started out in an hourly position and has worked in pretty much every role. That gives us a strategic advantage because we understand the demands of each position and can provide clear direction and support to our teams.
How would you describe the type of food you like to cook?
I gravitate toward bold flavors. I love cooking with spice and citrus, and if there’s a ribeye involved, even better.
What motivates and inspires you as a chef?
Cooking for people and seeing them enjoy what I’ve created is what motivates me most. There’s nothing quite like knowing a dish has helped make someone’s experience special. At the same time, I’m always pushing myself to learn, improve, and become the best chef I can be.
What might diners not know about you?
When I’m not at the restaurant, I love spending time outdoors. My fiancée and I enjoy heading to the mountains with our two Australian Shepherds. It’s a great way to unplug, spend quality time together, and enjoy a little adventure.
What’s your current favorite dish on the menu?
The Ahi-Tuna appetizer is one of my favorites, especially when paired with our beer mustard sauce. The combination of flavors really works for me.
What’s your favorite ingredient, and how is it used on the Ruth’s Chris menu?
Mushrooms are a favorite of mine, especially the white mushrooms we use for our Crab-Stuffed Mushrooms. They combine the earthy flavor of the mushrooms with a rich, savory crab filling. It’s a classic combination that never goes out of style.
What’s your favorite foodie city?
Raleigh. The food scene has grown so much, and I love the variety. You can find everything from Asian and Indian to French cuisine, often just minutes apart. There’s always something new to discover.
What’s your all-time favorite comfort food?
Chicken mole. It’s a Hispanic dish, and I absolutely love the rich, complex mole sauce, especially its chocolate notes. It’s a dish I look forward to every year, and I always make sure to have it for my birthday.
Describe the best meal you’ve ever eaten.
One of the best meals I’ve had was at a small ramen shop in Cary. Their chicken gyoza are incredible, and the spicy tantan ramen has an exceptionally rich, flavorful broth. It’s the kind of place I’d recommend to anyone who loves ramen.
What three songs are currently on your playlist?
What’s one important piece of advice you would give home cooks?
Respect the knife! Whenever you’re chopping, use the claw grip to keep your fingertips safely out of the way. Your fingers will thank you.
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