Executive Chef Ruben Tanuz
Basing his cooking flavors on his New Mexico heritage, Chef Ruben creates signatures dishes using local products to enhance the artful cuisine.  Through his adaptation of worldwide ingredients and influences, the menu of De la Tierra celebrates creative, global cuisine with an environmental focus on naturally and locally grown provisions. 

Chef Ruben was named the New Mexico Chapter of the American Culinary Federation's 1999 Chef of the Year and also won the Best of Show Award in the Hot Food Competition of the New Mexico Restaurant Association Holiday OLE Food Show.  With an Associates of Applied Science degree in Culinary Arts from Santa Fe Community College, Chef Ruben was formerly the executive chef of The Chattooga and the head line cook at Quail Run Resort Community and Fuego Restaurant prior to that position.