Professional Biography, Chef Ruben Calvo, CEC
ACF Certified Executive Chef / Owner
Chef
Ruben has always had a passion for cooking, dating back
to his childhood years. He says, "One of most beautiful
memories as child was spending time in the kitchen with
my grandmother and watching her prepare meals with such
passion and always making the food look great and taste
even better."
Chef Ruben began his career at age 13 as a dishwasher for
a catering company in Chicago, Illinois, back in 1984 under
the supervision of Chef Greg Wagner. He always had an eagerness
to learn, by the age of 15 he was a chef's assistant.
After High School, Chef Ruben enrolled at Kendall College
Culinary School, (Evanston, IL) in 1988 and graduated in
1990 with an Associates Degree in Culinary Arts.
He started his professional career at Ambria Restaurant
and Café Ba-Ba Reeba, both Lettuce Entertain You
Restaurants in Chicago, IL. There he had the opportunity
to work with world-known Chefs, Gabino Sotelino, Takashi
Yagihashi and Anselmo Ruiz.
Chef Ruben spent a year in Spain, (1992-1993) learning the
Mediterranean cuisine, where he had the opportunity to travel
to various parts of Spain and work in two different restaurants,
under the supervision of Famous European Chefs Manolo Melendez
and Chef Antonio Escalante.
In 2002, Executive Chef Ruben Calvo and his wife
Hilda Irene started their catering company in Chicago, IL
with the idea of serving a full-flavored home style menu
that would satisfy not only the simple but the most sophisticated
palate, utilizing the freshest ingredients available and
to offer consistent quality and satisfaction.
Hilda and Ruben have kept their promise and have earned
a well-deserved reputation for superb cuisine, unsurpassed
service and flawless execution of detail, through the continuing
efforts to not only meet but exceed client expectations!
H & R Catering is the exclusive caterer at Banquets
at St. George, "Where Elegance Meets Excellence"
located in Schererville, IN.
Chef Ruben is currently a member of the American Culinary
Federation (ACF), Chefs of Northwest Indiana Chapter,
where he contributes and donates to many charitable organizations
such as March of Dimes, Meals On Wheels and NIAGS.
"Every chef that I have worked with throughout my career
has thought me to have great passion for the art of cooking,
they have also shown me to respect my clients, my fellow
co-workers, but most important, to always share the knowledge.
Recipes and ideas should be passed on, not kept as a secret,"
Chef Ruben says.
Chef Ruben passed the ACF Certified Executive Chef exams
on June, 2010 by meeting the national certification and
skills standards established by the American Culinary Federation