Today we’d like to introduce you to Rodrigo Fernandini.
Hi Rodrigo, please kick things off for us with an introduction to yourself and your story.
I studied culinary arts at Le cordón Blue in Lima, Peru. Trained in Michelin-star restaurants in California, I started doing pop-ups in San Francisco once a month then every Saturday twice a day offering modern Peruvian cuisine with my twist I did the pop-ups for 5 years.
Now, I am the executive chef-owner at Artesano in Tribeca, New York. 2 New York Times stars, also I continue with my pop-up tasting menu concepts here in Florida where I live part-time with the name of Ayllu, normally offered once a month and always sold out.
My goal is to have my own space here in Tampa or Saint Pet where I can offer Peruvian cuisine and culture every night.
Alright, so let’s dig a little deeper into the story – has it been an easy path overall, and if not, what were the challenges you’ve had to overcome?
There is no shortcut for success, hard work is necessary to build discipline, and character and accomplish your goals.
No matter what you want to build is going to be challenging so 100% build something you are passionate about because is not going to be easy but is very rewarding.
Can you tell our readers more about what you do and what you think sets you apart from others?
I believe cooking is an art as well as teaching so another of my passions is teaching through my recipes on my social media, Instagram @rodrigofernandini TikTok @chefrodrigofernandini with over 1.5 million followers.
Alright so before we go can you talk to us a bit about how people can work with you, collaborate with you, or support you?
They can submit their resume here, [email protected].
Contact Info:
- Website: www.rodrigofernandini.com
- Instagram: @rodrigofernandini
- TikTok: @chefrodrigofernandini
