Baruch was born in Oaxaca Mexico 1979 but spent his childhood in south San Diego. He studied architecture for two years before pursuing a career in the culinary arts. Moving to San Francisco in 2002, he began as an extern at Campton Place, studying under chef Daniel Humm and working alongside chef Humm’s sous chef, Jason Franey. Mr. Ellsworth took positions under Ron Seigle at the Dining Room Ritz-Carlton for three years, and then helped open Benu for Corey Lee. He became the pastry chef at Canlis in 2011.