Meet the Chef: Brunello Ristorante Italiano

We sat down with Executive Chef Jonathan Ruiz of Brunello Ristorante Italiano in Seattle, Washington. Brunello Ristorante anchors Seattle’s Roosevelt neighborhood with the quiet confidence of a beloved local institution. Warm and inviting, the restaurant specializes in handcrafted pastas that showcase traditional Italian techniques and seasonal ingredients. With a lived-in, neighborhood-staple atmosphere—think softly lit dining rooms, attentive service, and the comforting aromas of slow-cooked sauces—Brunello blends rustic authenticity with polished execution, making it a go-to for dinners and special occasions.

Brunello Ristorante Italiano in Seattle, Washington: Meet the Chef

Tell us about what your morning routine looks like, and how you like to end your day?

My day starts at 9:00AM with a quick check of TikTok before I dive into the grind. I head to Restaurant Depot with a list I prepared the night before, usually spent about an hour sourcing the best ingredients. On the drive to Brunello, I’m already on the phone with my meat vendor from Corfini, discussing what’s fresh in meats and seafood to plan our weekly specials. Once I arrive at the restaurant, the kitchen is a whirlwind. Every Thursday (and often twice a week due to demand), we prep our famous 8-hourBolognese. Alongside a team of three, we craft our demi-glace and hand-roll our gnocchi and the making of pasta/lasagnas. At 1:00 PM, the "magic" begins with daily bread baking.

We waste nothing; any bread from the night before is dried and blended into fresh breadcrumbs for our parmigiana and meatballs. I also run the front of the house so in between all that I sometimes meet with the wine vendors to taste possible wines to be added to the wine list, I'm very picky about the quality of wine and food, so everything I sell at Brunello I stand behind it 1000%. By 3:00PM, while the bread is in the oven, I make sure my crew is fed—either cooking for them or grabbing a round of burgers from Rain City Burgers. We open the doors at 4:00 PM for a high-energy happy hour. My night doesn't end when the kitchen closes at 9:30PM; I head straight to the gym for an hour of training before finally going home.

Do you have any awards or achievements you’d like to mention?

In my official first year at Brunello, I was incredibly proud to earn a Top 3 Business of 2025 award. I’ve hung it right by the front door—it’s a reminder of how far we've come in such a short time.

Do you have a favorite chef that you look up to and what advice would you give to aspiring chefs?

My favorite chefs are Jack Croft and William Murray from Fallow in London. They are absolute gamechangers, and I’ve learned so much from their YouTube channel. Eating at their restaurant is at the top of my bucket list.

My advice to aspiring chefs: Get out of your own kitchen. Visit other restaurants, speak to the chefs, and ask to step into their world for a moment. The worst they can say is no, but the knowledge you gain is invaluable.

What do you typically cook at home?

At home after work, I usually make myself a sandwich. Or my mother makes a nice soup with quesadillas for me.

What’s a food trend that you’re loving right now and why?

I’m currently obsessed with the sharable plate concept. Restaurants like The Purple Pig in Chicago and Fallow are changing the game by making dining a communal, exploratory experience.

What’s the strangest food combination you’ve ever tried? And, did you like it?

The strangest thing I’ve ever eaten was dehydrated crickets. Honestly, they just tasted like the chili powder they were seasoned with. It’s an experience I’m glad I had, but I won’t be doing it again!

What drink do you enjoy most?

I keep a very special bottle of BUCHANAN’S Two Souls Special Edition. I only allow myself one glass when I hit a major professional goal.

Have you ever cooked for a celebrity? Do you have a story to tell?

At my very first job, I had the chance to cook for Matthew Lillard. It was a crazy night, but he was incredibly cool and loved the food. It’s not every day you get to feed "Shaggy" from Scooby-Doo!

What’s your Instagram so readers can follow you?

You can find us on Instagram at @brunello_ristorante.

Why should readers visit Brunello Ristorante in Seattle, Washington?

My journey started in the third grade, following in the footsteps of my father, Rosendo. He is my biggest inspiration—he started with nothing and worked his way up to owning four Italian restaurants. Because my older brother started school at 6:30 AM, my dad would drop him and off we were to Firenze Ristorante, he was the Chef of that place at that time. Those early mornings were where I fell in love with this life; I found it so much fun to step into his world and help my dad make the bread for the day. Once the bread was set, he’d drop me at school by 8:00 AM, but by 3:00 PM, I was right back in the kitchen.

While the restaurant buzzed with the dinner rush, my dad would sit me by the coolers with a packet of ladyfingers and a stack of pizza boxes to fold. While I waited for my mom to pick me up. Looking back, those mornings making bread with my father were the foundation for everything I do now. Today, as a 24-year-old in the Seattle restaurant industry, I refuse to take shortcuts. I’m building on the work ethic my father taught me, with the goal of seeing Brunello recognized among Seattle’s Top 25 Best Restaurants. I focus on the "bad" because that’s where the most growth happens, and I lead with the belief that every guest deserves to be treated with love and respect. Come join me for an amazing dinner.

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