Plating Pros

Meet: Andrew Jones, chef/ proprietor

ru a

108 E. Market St., Warsaw 574.267.4730 ruawarsaw.com

by Sue Pais photos by Mike Deak

This chef (and restaurant owner) was influenced by both his mother’s culinary expertise and the lively mealtime togetherness of his mother’s big Portuguese family. Yes, Andrew Jones was rather born into a love for culinary arts, molded into viewing food in a culturally inspiring way. And for Jones, sharing meals together with loved ones creates a circumstance of perfection. When he’s not creating amazing dishes for rua guests, he’s likely catering, keeping his cool in a hot kitchen—or he’s enjoying lake life with his wife, Bethany, and their three sons.

Tell us about rua. How would you describe it to someone who has not yet dined with you?

Our founding concept was a take on international street food. We had a desire to incorporate the characteristics of street food into dishes that we think will be exciting and delicious to everyone. We created menu items that were fresh, flavorful, and texturally dynamic. Everything was intended to be shareable to encourage a more communal dining experience. As time passed, we changed that format slightly by incorporating a cheeseburger (among other things) for those who sought a more traditional dining experience.

What can patrons expect with you as head chef?

Even though I’m local, I have always enjoyed travel to larger cities to experience foods from around the world. Much of my influence comes from Southeast Asian and Middle Eastern Cuisine, so you’ll see a touch of Thai, Vietnamese, and Lebanese or a combination of flavors that you might not expect. I like to make things that everyone will find delicious, but also a bit surprising.

Please tell us your journey to becoming a chef.

I began cooking at home for my family when I was about 13 or 14. My mother is an excellent cook so I gleaned much of my early culinary skill from her. Throughout high school, I began booking a few low-key catering gigs… After graduating, I began considering what I would do to make a living and decided it had to be restaurants. I got my first job in a kitchen at 19, then worked in a few locally-owned restaurants and corporate foodservice establishments. Each of those places gave me freedom to experiment with flavors and techniques that ultimately led to my decision to start a catering business in 2010. I operated that business for six and a half years before deciding to rebrand, bring on a partner (my good friend Andrew Holladay of Chicago) and begin planning the launch of rua, in late 2016.

Why did you follow this professional field?

I can’t think of something else I’d rather do more when it comes to a career…I knew I didn’t want to sit at a desk all day, and I had a desire to work in a field that allowed me to be creative. Oh, and also, I love to eat!

What makes rua special + unique from other establishments?

I think you will find quite a variety of dishes with unusual combinations unlike anything else around here, served in a beautiful old building full of history and aesthetic charm. And we have the most amazing crew! We really have many great restaurants in this little community, though, and they are all unique and integral to our budding food scene.

How do you feel about the lake lifestyle?

We really enjoy walks and bike rides around Winona Lake, as well as spending a Sunday on the water, tubing or swimming with friends. We love it here!

Is there a motto you live by?

I look at every day as an opportunity to have fun. Obviously, this business is difficult. Long hours, hot kitchens, high stress...but in the end, if you can’t enjoy

what you’re doing with those around you, then what’s the point?

Is it a different experience when the chef is also the owner?

I know many other restaurants where the chef is the owner and I definitely think that makes for a different experience. You can feel the personality of the chef/owner in the food they serve, even if they are not the ones physically cooking every dish. Their passion and commitment are evident in each bite. I hope our guests feel that when they dine with us.

Which menu item is an ‘undiscovered gem?’

I think most people who’ve dined with us have discovered these, but if not, they are a must! Pao de Queijo aka Brazilian Cheese Bread. They are tasty, gooey, dinner roll-sized balls of cheesy goodness. They are naturally gluten-free since they’re made from tapioca starch instead of wheat flour. They are a Brazilian favorite… Most people order more than one. :)

What would be your ultimate achievement?

All I wanted in my career was to open a restaurant of my own. I did that. From this point on, I’d like to make a living and keep doing what I enjoy…

Anything you’d like to say directly to our community?

We love this community and are committed to preparing and serving food and drinks that we are proud of, and we hope you will enjoy! I would like anyone dining with us to sense our love of food and flavor in every dish. It brings me joy to see guests savoring a great meal with others.