David Rodriguez

David Rodriguez was raised in Southern California,  where Mexican food was the most influential cuisine in his life.  Initially, he did not consider pursuing a career in the culinary industry, but when he shared his Mexican-inspired meals with family and friends, he realized he had a passion for food.

Rodriguez enrolled in The Le  Cordon Bleu program at the California School of Culinary Pasadena as a culinary arts student but demonstrated a  far greater skill in the pastry department.  This newfound interest led him to work in various places and gain experience in all aspects of the kitchen, but it was under the guidance of Chef Michael Cimarusti and Adrian Vasquez at Providence in Los Angeles where his talents were indeed honed.  Wanting to challenge himself further, Rodriguez accepted a position under Chef Jordan Kahn at XIV by Michael Mina.  Not only did he have the opportunity to develop his creativity and techniques with Chef Kahn, but he also had the honor to learn under the tutelage of Michael Mina’s Corporate Chef Lincoln Carson.  When Chef Kahn left XIV to open his restaurant, he called upon Rodriguez to join the opening team of Red Medicine, acting as both Pastry and Sous Chef.  There, David collaborated with Chef Kahn to create a unique dessert menu that helped shape his aesthetic.  In  2011,  Rodriguez made a full circle and returned to Providence, but this time as Executive Pastry Chef.  With an arsenal of experience now under his belt,  Rodriguez is ready to show the culinary world his innovative style and creativity.  Over the years of his career, Rodriguez has received several accolades including Rising Star Pastry Chef of Los Angeles as well as a nomination for best new pastry chef on the west coast by Food and Wine.  He is both honored and excited to join the ranks of the Watershed team in beautiful Grass Valley, CA.

Dinners that David Rodriguez has been apart of:

The New American Cuisine of Watershed Restaurant and Bar.

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