Gilbert Rodriguez

Background

About Gilbert Rodriguez

Highly recommended Executive Chef with over 35 years of demonstrated expertise in culinary arts, including: diverse and creative menu development at premier restaurants, hotels, casinos, cruise lines, private clubs and resorts. Responsible for mentoring and developing new talent. Creating unique and cutting edge plate presentations and buffet displays, focusing on high standards and consistency of products; and impacting bottom line profitability by providing a superior food and beverage experience for guests and members alike. I also have a proven track record of standardizing operations, raising revenues, lowering costs and improving overall operating margins. Deep experience managing culinary production across a broad range of delivery platforms, including: private chef, boutique restaurants, large-seat restaurant cruise lines, conference facilities and 5-Star Resorts. A proven leader with strong beliefs and background in establishing uniform systems of staff training and talent development, as well as a gifted artisan with a focus on both the substance and art inherent in a superior culinary experience. Cuisine Specialties: Asian, Cajun, California Style Cuisine, Caribbean, European, Farm-to-Table, French, Italian, Kosher, Latin, Organic, Mediterranean, Mexican,Traditional American, Regional American, South American, Sushi, Teppenyaki and Vegetarian. Specialty Diets such as: Structure House, SCD Diet, and the IC Diet.