Rodriguez began marinating his unique culinary concepts at an early age. Raised in Miami with Cuban immigrant parents, Rodriguez collected cook books and cookware at age 13. One year later, he landed his first job as a summer trainee at The Four Ambassadors Hotel in Miami. As a young adult, he gained experience at the Miami Beach Fontainebleau Hilton Hotel before polishing his techniques at Johnson and Wales University in Providence, RI.

The opening of his first upscale Cuban style restaurant in 1989 in Coral Gables, FL, Yuca led him to acquire new ideas from his multi-origin Latin American cooking staff. Co-owning and standing as executive chef for New York’s legendary Patria, Rodriguez gave rise to his “Nuevo Latino” concept of cooking and the restaurant received a three star review from The New York Times and appraisals from The New Yorker and Gourmet magazine. After receiving much credibility, he expanded his menu and opened a Peruvian ceviche bar, Chicama and an upscale Spanish Tapas bar, Pipas both in New York City.

As an accredited celeb chef, Rodriguez has been recognized with multiple awards. He won the “Chef of the Year, Miami” award from The Chefs of America, two “Rising Chef of the Year” nominations, and the 1996 Rising Star Chef of the Year Award by The James Beard Foundation. He was chosen as one of 100 Americans that will influence the coming millennium by Newsweek and was featured in People magazine as a “Superchef”. In 1994, he became nominated for the Culinary Master of North America and the New York Culinary Master by the Fine Beverage and Food Federation.

His latest success, De Rodriguez Cuba plates up traditional Cuban cuisine with a Miami flare. The spectacular space is a truly unique South Beach experience. The warm ambiance and vibrant musical sounds transport you to the Caribbean with large screens playing constant classic clips of Cuban music.

Rodriguez continues to redefine Latin inspired cuisine. A tempting menu selection includes meaty entrees like kura buta pork loin; crispy skirt steak with avocado and tomato chimichurri; grilled Mahi Mahi with steamed yucca; and the house specialty, Bacalao Rodriguez- cod fish served with sweet plantains and sliced avocado. Featured “Nuevo Latino” unique dishes include

Arroz Imperial – layered crabmeat / serrano ham wrapped scallops / piquillo peppers mojo and

Rabo Encendido en Lata- braised oxtail with spicy red wine sauce over roasted cauliflower puree.

Enjoy De Rodriguez’ signature cocktails like mojitos, Cuba Libres, and classic-style daiquiris as the oasis-driven dinning area livens into a salsa and merengue dance hall with live musicians on the weekends. Located in the heart of South Beach, the nightlife offers a Miami glam while the daytime traditional plates stay true to authentic Cuban cuisine.