RuffySulaiman.jpgRuffy Sulaiman, Hilton Americas

At the age of 16, Ruffy Sulaiman left his native Lagos, Nigeria for England to pursue a career in the culinary arts.  After five years of cooking in various restaurants he moved to Mayo, Ireland to work as chef apprentice at Belleek Castle Restaurant, which specialized in Provincial French cuisine.

In the early 1980s, Sulaiman left Europe and enrolled at the University of Houston to study Industrial distribution and Marketing.  While attending college, he served as the chef de cuisine for the Marker Restaurant at the Adams Mark Hotel, eventually moving up the ranks to the executive sous chef position.
Sulaiman enjoys his role at Houston's largest hotel, where he currently oversees the food operations of the banquet department. His skill in preparing American and International cuisine helps him create dynamic, inventive dishes with global influences.   Chef Ruffy joined the Chefs Advisory board in 2008 after we held our Blue Plate Special Lunch with Dr. Oz at his hotel.  Now you will never see him miss a month with the kids and he often joins us for special events.