Heartfelt cooking, quiet leadership, and soulful ceviche
Watching someone do what they love is quietly transformative. It shifts the mood in the room, pulling everyone in without needing to impress. That was the atmosphere at Tamoka when we joined a ceviche masterclass led by Chef Ze Sergio Hernandez Ruiz. It wasn’t a flashy showcase. It felt personal, intimate, and grounded in real love for the craft.
Chef Sergio, recently appointed as Chef de Cuisine at Tamoka, speaks about food with gentle authority. His humility is disarming. As he prepared ceviche with delicate hands and generous storytelling, he brought us into the heart of his journey. It began in Mexico, where he trained and found his earliest inspiration from someone close to home – his mother. He credits her not just for his passion, but for his philosophy of cooking. “Cooking helps me share a small part of myself,” he told us, layering fresh fish with citrus and spice. “It’s how I express what words can’t always say.”
Since joining Tamoka in 2021 as a Junior Sous Chef, Chef Sergio has been part of the restaurant’s DNA. He helped shape its culinary direction from day one. Over the years, he has grown alongside the brand, learning from his colleagues and quietly becoming a leader in his own right. Now, as Chef de Cuisine, he steps into a role that recognises not only his technical ability, but also his character.
During the masterclass, he spoke warmly of his team and his belief in shared growth. “I’m a chef made from many chefs,” he said, reflecting on the influence of those around him. That sense of community and humility is exactly what makes him a natural fit to lead. It also shows up in his food.
After the class, we sampled a series of his dishes. Each plate was thoughtful and deeply rooted in memory. The flavours held a sense of nostalgia, but they weren’t static. He brings his own signature to everything he creates. Whether it’s a simple ceviche or a slow-grilled cut of meat, you can taste both his history and his imagination. He doesn’t just repeat the past. He honours it and gently evolves it.
Chef Sergio also brings a strong commitment to sustainability. He is passionate about vertical farming and the farm-to-table movement. In his new role, he plans to deepen Tamoka’s investment in growing its own produce and designing menus around what the in-house farm provides. It’s a quiet but powerful approach. Fewer air miles, more care. He wants diners to feel the difference, not just taste it.
This mindset has already helped Tamoka earn a series of accolades. Tamoka’s food tells a story. And now, that story has a clear author.
Looking ahead to September, Chef Sergio is planning a refreshed menu. It will lean further into the roots of Latin American and Mexican cooking. He will also build on Tamoka’s signature grill offerings and enhance the outdoor dining experience. His aim is to keep evolving the menu as he travels, gathering ideas and flavours from across the region. His curiosity fuels his creativity.
What impressed us most was how natural his leadership feels. He speaks not of taking charge, but of continuing the work. Of listening, testing, tasting, and improving. His energy is quiet, but confident. It doesn’t ask for attention. It earns it.
Tamoka has never been just about food. It’s an experience shaped by music, setting, culture and story. With Chef Sergio now leading the kitchen, there is a renewed sense of purpose. The restaurant remains a celebration of the Antilles, of shared meals, and sunlit plates. But more than that, it’s a reflection of the people who bring it to life. Chef Sergio is one of those people. His hands may craft the food, but his heart is what truly flavours it.
For more information visit Tamoka’s website.
