Staff: Executive Chef, Andrew Rodriguez
Executive Chef Andrew Rodriguez
Andrew graduated from the Institute of Culinary Education. After graduation, he began working at Avoce, Madison location, where it was here Andrew was exposed to such a fine level of cooking precision, soon after, he was asked to be a member of the opening team at the Columbus Circle location. It was here that the restaurant gained it's first Michelin star. He had the honor of working under Missy Robbins and with her incredible passion, she is still an influence in his culinary style today. Andrew was able to be side by side with Chef Robbins at the James Beard House. With various experiences at Anthos (Michelin Star), and as Sous Chef at Ravi in Suffern, Andrew was promoted to Executive Chef, and leads with a trusted, calm work ethic, always embracing the most seasonal produce possible. He describes his style as Seasonal New American, with an influence from regional Italian cuisine.