Ruth Meric began her culinary career in her native city of New Orleans at the Royal Sonesta Hotel. She then worked for the Brennan's family in New Orleans and Houston before co-founding the renowned Charley T's restaurant. In order to stay on the cutting edge of culina.ry trends, Ruthee has been a devoted student of such famous chefs as Julia Child, Jaques Pepin, Madeline Kamman, Paul Prudhomme, Wiley Coln, Micheal Rork, Mark Cox and Edmond Fouland. She also attends seminars such as Symposium on American Cuisine and she remains active in professional organizations, serving twice as president of the Houston Culinary Guild.