Born and raised in Mexico City, Gabriel Rodriguez worked his way up the ranks in the kitchen after starting as a dishwasher at Pujol, one of the best restaurants in the world. After traveling south to explore the country’s unique cuisine, he was presented with the opportunity to work as a Sous Chef for Eduardo Garcia at Maximo’s Bistrot in CDMX. With the support of Eduardo Garcia, he competed and won the second season of “Top Chef Mexico.” He then moved to Mazatlán where he had the chance to develop his own cooking style, experimenting with different flavors. He prides himself on his technique, cooking with local Mexican ingredients and spices. While in Mazatlán, he served as the Executive Chef at fine-dining favorite Presidio. Ready for a change, he recently moved to Madrid, Spain to be a private chef, then he decided to get back to his roots and origins, leading the new family farm into an organic and sustainable way of agriculture; Creative Chef on Mozza Bistro in Valle de Bravo and owner of Meyolote Pulqueria which is a traditional fermented beverage from Mexico.

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