MEET THE CHEF: Ruffy Sulaiman of 1600 Bar & Grille at Hilton Americas-Houston in Houston, Texas

BY TRIPVEEL EDITORIAL STAFF | February 2020

Tripveel sat down with Executive Chef Ruffy Sulaiman of 1600 Bar & Grille at Hilton Americas-Houston in Houston, Texas.

Executive Chef Ruffy Sulaiman of 1600 Bar & Grille at Hilton Americas-Houston in Houston, Texas

Where did you grow up and where have you traveled to that has helped inspire and shape your cooking philosophy? 

Lagos, Nigeria.

1600 Bar + Grille at Hilton Americas-Houston in Houston, Texas

Tell our readers an interesting fact or two about yourself. 

When I’m not working, I love working out and spending quality time with my family. I received Hilton Team member highest form of honor – CEO Light & Warm Award 2015.

Tell us about your absolute favorite food and why readers should try it if they haven’t already. 

My favorite food is jolof rice and refried black eyed peas with roasted plantain. Being from West Africa, this is my ultimate comfort food.

1600 Bar + Grille at Hilton Americas-Houston in Houston, Texas

What are three ingredients that you simply couldn’t live without? 

Three ingredients I cannot live without are ginger, thyme and garlic. Recently, I’ve added turmeric to that list, for its anti-inflammatory properties.

We love the art behind plating. What do you love about designing the perfect dish?

The ability to dazzle the eyes and tempt the soul. Food has to look good and the natural colors of assorted vegetables and fruits need to be utilized for an eye-catching plate. What I love the most is the challenge of presenting beautiful plating to 500 to 3000 people at a seating.

1600 Bar + Grille at Hilton Americas-Houston in Houston, Texas

Tell us about one of the most creative dishes you’ve created?

I’ve done multiple dishes in my career utilizing expensive products from lobster to caviar, but I have received the most accolades from our guests for my... Braised Beef Short Rib, Lobster Sausage, Roasted Fennel Butter Heirloom Tomato and Cipollini Onion Preserve, Mascarpone Potato Mousse and Blistered Asparagus.

1600 Bar + Grille at Hilton Americas-Houston in Houston, Texas

Share your most recent awards and accreditations with us! 

I’ve been on the American Liver Foundation board as “Flavors of Houston Chef Chair” since 2018 and have received several awards from Recipe for Success. In addition, I am a member of Hilton Worldwide’s Culinary Council. I assist with the culinary initiatives of 20 hotels, hiring and training their chefs and monitoring their corporate programs. I also serve on the Advisory Committee for Houston’s Culinary Institute LeNôtre... where I always strive for culinary excellence, bringing innovation, diversity and quality to every meal.

What are some of the latest trends you’re seeing in top restaurants across the globe?

The utilization of vegetables as the star of the plate as well as international cuisines, including Indian and Mediterranean, permeating culinary culture.

What’s your favorite cocktail or liquor?

I’m a beer and wine guy so any good IPA will do and a Cabernet Sauvignon with strong legs.

What do you love about being the Executive Chef at 1600 Bar & Grille at Hilton Americas-Houston in Houston, Texas?

The opportunity to work with team members from different cultures and backgrounds while serving International guests at the largest convention hotel in Houston. In addition, the ability to create menus within guests’ visions and yet surpassing their dream in making successful events.