Araña Taqueria Y Cantina , New Orleans
Chef Michael Ruoss joined the ‘3 of a Kind’ restaurant group in 2009 as Culinary Director, overseeing all executive chefs and helping to provide culinary direction at ‘3 of a Kind’ restaurants.
Originally from southern Maine, Ruoss developed a deep love for cooking and a keen interest in becoming a chef at an early age. Upon moving to New Orleans in 1992, Ruoss worked to perfect his cooking skills and style at numerous culinary mainstays including Upperline and Mike’s on the Avenue.
After cementing his reputation among local taste buds, Ruoss joined the Emeril Lagasse team as Sous Chef of NOLA in 1998. After two successful years, he moved on to Sous Chef of the company’s flagship restaurant, Emeril’s. In 2002, Ruoss returned to NOLA as Executive Sous Chef, and in 2004, rose to the highest culinary position, Chef de Cuisine, which he held for five years.
In working with ‘3 of a Kind’ concepts today, Ruoss helps bring flavors to life through his inspiring guidance and culinary direction.
Ruoss has a deep appreciation for the art of BBQ, the slow-roasting process and smoked meats and enjoys cooking for family and friends.
Executive Chef Richard Papier, a New Orleans-native trained in authentic Mexican cuisine, has been with Araña since its start in August of 2014. He has worked for some of the city's top chefs including Emeril Lagasse, Donald link, Susan Spicer and Nathaniel Zimet, Neal Swidler and gained his Yucatan-style cooking from mentor Guillermo Peters, Mexico City-native who is currently established in New Orleans.