A passion for food ...

FRANCISCO RODRIGUEZ
Corporate Executive Chef

Frank brings to the table, among other things, an extensive and formal culinary and management career in the restaurant, hospitality and contract food service industry.  He started his career at the world famous St. Moritz Hotel in New York City, NY.  Employed there for 10 years, Frank worked his way thru an apprenticeship, rising ultimately to the positions of Chef Garde Manger and Assistant Banquet Chef. 

A native of Puerto Rico, Frank continued his education at various conference facilities and ultimately McGraw Hill Publishing Company where he reached the position of Sous Chef.  Appointed Executive Chef of the Mezzanine Café in New York City, Frank oversaw production with a kitchen staff of twenty-seven (27) for eight years.  Arriving in Florida in 1993, Frank worked at Pineapples Restaurant on Miami Beach gaining experience in tropical as well as kosher cuisine and kitchen operation.  He joined Total Food Service Direction in 1995 as the Executive Chef of the Miami Herald and was later promoted to the position of Executive Chef-Food Service Manager at the South Campus of Miami Dade Community College.

He Joined Phoenix in November 2002, contributing to major projects and culinary aspects of the company’s success as the Corporate Executive Chef.  Chef Rodriguez plays the primary role in culinary production during all major company catering functions, including Phoenix’s involvement to provide hospitality catering for many major events.