Appetizer

Urban Eats was born one night in Indonesia when Michael Ruffner saw a multi-course dinner party served from a small motorcycle kitchen. He found that San Diego provides the perfect blend of great local ingredients, year-round sun, and adventurous eaters for a new gourmet mobile kitchen. And you’ve got to see this kitchen!

The Urban Eats philosophy

We prepare creative, approachable, affordable menus in a mobile kitchen that carries equipment only found in major, upscale restaurants.

Whether you’re looking for a satisfying mid-day meal, a catered brunch, or a large party— formal or relaxed, Urban Eats offers it all.

Main Course

Urban Eats is our gourmet food truck brand.
Focused on “Fresh Affordable Fare”, Urban Eats will take local ingredients and unique cooking techniques mobile, allowing for multiple dining periods and a broad catering service. Rather than taking a great idea, then planting it in several locations, we’ve taken several great locations and we deliver this fresh idea.

In keeping with the tech savvy market, Urban Eats provides up-to-the-minute location mapping. The menu is easily identifiable, but you’ll enjoy dishes that make us distinctly different from other catering trucks. We have the ability to slow cook and smoke on board, allowing us to serve items with a twist. Here’s just one: smoked fried chicken.

What next? We prepare nearly unrestricted menus and can introduce new concepts for mobile facilities, such as brunch out of a truck. We also have a freezer, allowing for fresh frozen desserts.

While much of the day-to-day operations of Urban Eats will involve office park lunch periods, there will be strong interaction with local organizations. At Urban Eats, we live in the community and support it not only by buying and serving local ingredients, but also by participating in “give back” events. School athletic events, fundraisers, charity dinners are on a growing list of areas through which Urban Eats will donate some profits back into San Diego.

“Fresh, honest, local ingredients” isn’t simply a tag line for Urban Eats. It’s a way of business. Respect is reciprocal. We want to earn yours. So we use the ingredients that our neighbors provide. If this piques your curiosity, come enjoy our new menus. Order up!

Chef Michael Ruffner

Born and raised in a rural Texas town, Michael ventured off to The University of Texas at Austin to study History and Spanish, and he received a commission in the United States Navy. World travel and cultural immersion started when he reported to Newport, RI for training, then to San Diego, CA for life aboard ships. After six years he resigned his commission to pursue his dream of culinary arts at the California Culinary Academy in San Francisco. Out of the gate, Michael’s first kitchen duties were at the acclaimed Restaurant Gary Danko. Following that, he helped open Ducca Restaurant in The Westin. He moved back to San Diego, claiming the Supervisor position at The Hotel Del’s fine dining 1500 Ocean, then continuing with professional education with a Supervisor role in the upscale Banquets kitchen.