Ruffhaus
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About Ruffhaus

Our Mission

We sell top quality hot dogs using a culinarian’s approach that introduces new and exciting concepts from classic to cutting edge in a laid back environment worthy of hot dog sophistication.

Our Product

We use top quality all beef natural casing franks from Evergood based in San Francisco. Our bread is baked fresh daily from Sacramento Baking Company. We buy our relish, sport peppers and giardiniera directly from Chicago for authenticity.

About Ruffhaus Hot Dog Co.

Ruffhaus Hot Dog Co. opened its doors on July 3rd 2010 in El Dorado Hills California. We are a quick serve style restaurant serving authentic Chicago hot dogs as well as many other classic and gourmet creations. We don’t just offer hot dogs; we also have authentic Italian beef sandwiches, Philly Cheese Steaks, English style fish & chips and much more. With our great beer selection we are more like a “hot dog pub.”

Founder of the Feast

Chef Charles R. Knight
Charles Knight has had a passion for cooking since taking his first restaurant job at the young age of fifteen. In 1986, he took a dishwashing position at the old Newcastle Inn Restaurant in historic Newcastle, California. It was there that he had his first taste of cooking in a professional kitchen. The Executive Chef would often leave various ingredients; often it would be the daily special, for Charles to prepare for himself when his dishwashing duties were completed for the night. Under this tutelage of the Executive Chef is where he found his passion for the culinary arts.

Charles’ career includes experiences with a wide range of cuisine and various positions held with in restaurant operations. After his experience with the Old Newcastle Inn, he enjoyed a three-year career at Spencer’s BBQ Restaurant where he received his first managerial position. He leveraged his managerial experience by joining the Chevy’s Mexican Restaurants in Northern California. After his extensive managerial training from the corporate offices, he was the youngest ever to hold the title of restaurant manager. Charles was responsible for procurement, training staff, scheduling and overseeing overall kitchen production. After three years of service at Chevy’s, Charles relocated to Denver, Colorado with the rest of his family after his father’s retirement. Denver is where he found hid flare for fine dining at the Aurora Summit USDA Prime Chop House under apprenticeship of Judith Watkins, Executive Chef.

After a three-year stint in Denver, Charles met his wife to be and business partner and moved back to Sacramento to complete her clinical internship and begin her career at the University of California, Davis Medical as a Clinical Child Psychologist. Charles continued his fine dining track as Chef de Cuisine under Jim La Perrier at the Slocum House from 1998-2002. He then had the opportunity to be the Sous Chef at Serrano Country Club in El Dorado Hills under the direction of Chef Kevin Nichols, which gave him more responsibilities and a broader range of experience. After one year at the Serrano Country Club, Charles was recruited by Sequoia Restaurant to join as the Chef de Cuisine in historic Placerville, California. A budding career ended shortly due the arrival of his first child.

After a ten-month sabbatical of being a stay-at-home dad, Charles was ready and eager to get back in the kitchen. He rejoined the Slocum House as Sous Chef and shortly after, took over as Executive Chef. At the Slocum House, Charles enjoyed writing many wine maker dinner menus including Silver Oak Cellars and Grgich Hills Winery, just to name a few. As Executive Chef for Slocum House, he had many public relations opportunities including television and radio appearances. Charles even had a recipe column which he contributed to on a regular basis in a local magazine and provided cooking classes for local events. He remained the Executive Chef at the Slocum House for three years before learning of an imminent closure of the restaurant. It was then Charles decided to take another Restaurant Chef position at Red Hawk Casino’s flagship restaurant, Henry’s Steakhouse to provide security for his family.

It was at this time Charles realized that with is extensive experience in the restaurant industry that it was time to go into business for himself and slowly began to develop a plan to make this dream a reality.

Currently Charles has opened a new concept serving authentic Chicago style and other gourmet hot dog creations in July of 2010 located in the prestigious El Dorado Hills Town Center. Business is steadily increasing and plans are always in the works for expanding.