Meet our amazing head chef, Ruben

Ruben Cisneros, head chef at Jacquie’s Gourmet Catering, is something of an expert in fine dining here in Indy and elsewhere.

Ruben comes with a wealth of exceptional culinary experience. As a sous chef in the late 90s, he dazzled at Ruth’s Chris steakhouse at Keystone at the Crossing, where he was known for shaking up the corporate steakhouse feel with his brilliant entrées and innovative sauces.

Then he opened Palomino downtown in 1995, staying there 8 years as an integral part of Restaurants Unlimited. After Palomino’s success, Restaurants Unlimited opened two additional eateries together with Ruben in Clay Terrace and Carmel in the early 90s, as well as several more in Denver, Seattle and Washington DC.

But Ruben’s love of food actually began way back in Oakland and Berkley California, where he immigrated with his family from Mexico. One of his first jobs as a teen was a dishwasher in a restaurant near his home. He liked the atmosphere and made a great impression with the manager, who moved him right into the kitchen.

“My learning was hands on --and eyes and mind wide open. I learned as much as I could with lots of talented chefs working right alongside me. From there I traveled from California to Seattle, Denver, and then, luckily for me, landed in Indianapolis.”

“It was here around 2011 that I was introduced to Jacquie’s Gourmet Catering at a Starbucks when someone passed me Jacquie’s business card and suggested the two of us might work well together. I liked what I heard, so met with Jacquie a few days later and the connection between us was instantaneous. Like me, she never wanted to precook or pre-bake anything. Her dishes had to be gourmet quality, local, and very fresh – cooked to order on site. I loved that vision.

That was 14 years ago and I’ve never looked back. I absolutely love the freedom to create, innovate and experiment I have at Jacquie’s Gourmet.”   

What Ruben is best known for:

• “One of my favorite requests from a client is when they ask for something different. It’s always fun creating an original menu, something truly original. I love creating new menus.”

• Some of Ruben’s favorite dishes to prepare in unusual ways include fresh salmon and appetizers of all kinds, both hot and cold.

• “Stations (pasta, taco, carving stations, seafood) at parties are fun because they are so interactive. They allow for event goers to get creative and taste all sorts of different flavor combinations.”

What does Ruben like to cook at home?

“My new favorite dish? Short ribs. They are packed with protein and flavor, and when you cook it slowly with veal and beef stock, carrots and celery and let it simmer for hours – oh, that amazing smell just draws you right to the pot. It’s always superb!”

“Ruben and Jacquie’s Gourmet Catering make a great team. When a team works well together – when visions and work ethic connect, the end product is amazing,” says Jacquie.

Yep! The team at Jacquie’s Gourmet Catering is all about that, from head chef Ruben Cisneros to our hard-working event managers, right down to our discerning work staff.