Chef Alfredo Rodriguez has been in kitchen environments all of his adult life.  Starting as a server and bartender in the western coast of Puerto Rico, he found food to be his passion and decided to apply to the Disney Culinary Apprenticeship Program, certified by the American Culinary Federation. To his surprise, his potential was noticed and he was selected for the program from 5,000 applicants. He was one of the 164 that started that year and one of 75 that graduated 3 years later. 

Disney gave him a strong culinary foundation.  Mentored by the best Chefs throughout the Disney resorts such as the Grand Floridian Resort and Spa, The Disney Institute and the Contemporary Resort, Chef Alfredo learned about inventory controls, immaculate hygiene practices, how to handle very fast paced environments and above all, how to always
deliver the best culinary quality.

Knowing he still had much to learn about world cuisine, Chef Alfredo moved to Southern California to learn Pacific Rim, Asian and Mexican influenced styles.  There he landed chef jobs with El Camino Country Club and the California Center for the Arts.  While in California he had the opportunity to utilize the riches on produce, seafood and dairy that the state has to offer. Three years later he returned to Florida and worked as Chef De Cuisine for the Hyatt Regency Hotel at the Mediterranean/Eclectic inspired Hemisphere Restaurant.

With his family he opened the Oakwood Bistro Restaurant in Winter Springs. There he experimented creating his own menus fusing the techniques and styles learned during his career with Latin  touches from his upbringing.    He was recognized on the Orlando Magazine receiving  an award for  one of the 100 best restaurants within the Orlando area in 2002 and 2003.  He also made the cover of the American Express Dining Guide and the restaurant was featured in several other local publications.   Due to family demands and the slow economy in the  Orlando market after “9-11”, Chef went back to his roots accepting a job at Disney to open their Pop Century Resort.   

Chef Alfredo found his way back to California , this time to the
acclaimed Orange County seeking to be in-touch with the avante garde eclectic cuisine this area is well known for.  He was the Executive Chef for the Mile Square Golf Course and Banquet Center and for the famous Grove of Anaheim, and was featured in the cover of the nationally recognized Chef Magazine.

At “The Grove” he honed his skills as an extremely creative Chef.  This location was an event facility that specialized on dinner concerts.  Each dinner or banquet was created to reflect the style of the artist and the demographic of the audience.  During his tenure, Chef Alfredo cooked front and back stage for Willie Nelson, Tom Jones, Julieta Venegas, James Brown, Donna Summers, Alice Cooper, John Secada, Gypsy Kings and many more. He also catered the Tiger Woods Golf Block Party and worked with Celebrity Chefs Bobby Flay and Charlie Palmer.

Always looking for new experiences, he moved to South Florida to work as Executive Chef for the Emilio and Gloria Estefan Enterprises at their Cardozo Hotel in Miami Beach. While there, he catered the Premios Lo Nuestro  Awards  and the Univision's Holiday Party.  As the Cardozo Hotel’s food venue was to change ownership, Chef Alfredo joined the Intercontinental Hotel chain as the Executive Chef for the Doral location from where he decided to venture on his own. 

With his namesake Company, he strives to bank on his extensive
experience to deliver top quality to any event regardless of size or venue, being willing and able to cater to their specific needs.
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