With this year’s theme for Hispanic Heritage Month being “Latinos: Driving Prosperity, Power and Progress in America,” we’re putting the spotlight on Executive Chefs Ruben Rodriguez and Juan Carlos ‘JC’ Ortega.
Both have rooted Hispanic heritage and culture with their seasoned and creative culinary skills, emphasizing the value of family history whilst also creating jobs and impacting profitability for their communities as well as the American economy at large.

Executive Chef Ruben Rodriguez

Chef/Restaurateur Ruben Rodriguez exemplifies the theme of prosperity and progress by serving exceptional Latin food in the East Village for over 13 years through his restaurant group, nairestaurant.com, which includes four Latin restaurant concepts: Nai (modern Spanish), Emilia (Tapas), Amigo (Tacos) and his latest Kōbo (Spanish/Mediterranean).

While growing up in his mother’s restaurant in Galicia, Spain, Chef Ruben fell in love with the culinary arts, learning the secrets of his family recipes and embracing his heritage. At 11 years old, he moved from Spain to the U.S. and later worked his way up through numerous New York City kitchens before founding his first restaurant, Nai, in 2010.

Kobo

Rodriguez consistently travels the globe, finding new cuisines and inspirations for his ever-evolving menus in his East Village restaurants, consistently pushing the envelope and bringing Hispanic roots to the forefront of the dining scene.

For more information on Chef Ruben Rodriguez and his latest restaurant venture visit Kōbo

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Executive Chef Juan Carlos ‘JC’  Ortega

Executive Chef Juan Carlos “JC” Ortega, of Blu on the Hudson, brings a New York City-style fine dining experience to the waterfront in Weehawken, New Jersey.  He was born and raised in Ecuador and moved to the U.S. in 1995 at 17 years old. Chef J.C.’s first job was working at an Italian restaurant where he began learning about the cuisine and the fundamentals.

Chef J.C. rose to Executive Chef at BR Guest Hospitality’s Blue Fin, Blue Water Grill, and Catch Steak. He was wooed by Blu Hospitality Group to head the 30,000 square foot restaurant that although just recently opened, is generating impressive probability and has garnered top-tier media coverage. Chef J.C. has brought his years of experience with seafood and steak to create a menu composed of simple, clean ingredients that elicit complex flavors by drawing on a variety of influences from the Mediterranean and beyond.

Blu on the Hudson

Chef J.C. continuously travels to South America, Europe, Asia, among other places to expand his career and become immersed in new culinary trends. His cuisine is elevated yet remains approachable, offering selections for every diner to enjoy.

For more information visit Blu on the Hudson