TAMPA — Johnathan Rodríguez’s culinary story is a journey marked by discipline, a true melting pot of cultural influences, and a passion that has taken him from the most demanding kitchens of New York to the stage of Savor St. Pete this weekend — one of Florida’s most prestigious food festivals. His career has been forged in luxury hotels, award-winning restaurants, and collaborations with renowned figures from sports, music, and television.
Born in New York to an Italian mother and a Puerto Rican father, the chef has worked for hotel chains such as Hilton, Marriott, Embassy Suites, and Swan and Dolphin. He was in charge of opening the Opal Sands Resort in Clearwater Beach, where his leadership earned several awards. Later, he headed the kitchen of a well-known restaurant in St. Petersburg and went on to lead the culinary concept of Sal y Mar as corporate director of Food and Beverage.
For more than two decades, Rodríguez has cooked for NFL, NBA and MLB athletes and executives, as well as international artists. His experience ranges from fine dining to the creation of his own company, Fomo Chefs, now operating in six U.S. states, focused on giving visibility to emerging and veteran chefs across the culinary field.
It all started in the Big Apple
“My career began in New York 20 years ago. I worked in hotel chains like Hilton, Marriott, Embassy Suites, and later in Florida at the Opal Sands in Clearwater Beach. We won several awards and I continued my career in St. Pete before going on to work for the Trumps and also cook for the Obamas,” he recalled.
His participation on the Food Network marked a symbolic milestone in his career.
“I was already an experienced chef, but being part of Food Network was my way of thanking my parents, because they loved that channel. Both passed away in the last two years, and doing it was my way of honoring them.”
Rodríguez has maintained a close bond with Tampa Bay’s culinary scene — so much so that he considers his return to Florida a personal commitment.
“I came back because my parents weren’t doing well, and since then Florida has become my professional and emotional home,” he explained.
Mamma mia! The Italian legacy
They say Italians carry seasoning and good taste in their veins, and Chef Rodríguez confirms it with every dish. The son of an Italian mother, he grew up surrounded by the aroma of golden garlic, fresh basil, and the sound of pots marking the rhythm of family life. From an early age, he understood that cooking was not an obligation for him — it was a way to celebrate life and share joy at the table.
“I never thought I’d become a chef, but when I cooked for my sick mother and saw her happy, I understood that food has power. That’s where it all began,” he remembered. That blend of roots and emotion shaped his culinary identity — a cuisine where passion is served as naturally as it is breathed.
His time in Michelin-starred restaurants strengthened his discipline.
“Working in Michelin restaurants teaches you stability and perfection in the craft. I learned from great chefs and grew year after year.”
That training, without a doubt, merges with a strong Hispanic influence.
“My father was Puerto Rican, and his roots inspired me to fall in love with Hispanic flavors. I mix Spanish and Italian influences in my dishes. I have a seafood risotto with Spanish paella inspiration. I like keeping a Mediterranean style with balanced flavors,” he said.
The dish that best represents him is his tuna tataki, a recipe that took him seven years to perfect and has earned him more than 22 awards, plus a mention in Forbes magazine.
“I deconstructed tuna tataki and took it to another level. We use elements like wasabi aioli, pickled ginger, wakame seaweed, and a soy sauce ‘caviar’ made through molecular gastronomy. People go crazy over it.”
Tradition of flavors
“Food speaks; it’s medicine and it brings people together. There’s no ingredient that doesn’t belong to some culture,” he expressed.
His work philosophy is guided by family.
“My business has a family structure. My partners are family. It’s an intense environment, but that motivates me. I don’t compete with anyone — I prefer helping other businesses grow.”
That vision led him to found Fomo Chefs, a collaborative network that helps chefs from different generations reposition their brands. At the same time, he continues to appear in cooking shows and international events.
“Being at Savor St. Pete with Filippo Berio, an authentically Italian brand, excites me. I love cooking with oils, pestos, and sauces. This year I’ve prepared Italian-inspired dishes with a Puerto Rican touch to showcase that cultural fusion,” he said.
The flavor of St. Pete
Rodríguez has participated in Savor St. Pete for more than four years and has won it twice. “The festival promotes diversity. Nobody repeats what someone else does. Every chef or mixologist offers something unique. It’s an event that celebrates equality, unity, and creativity.”
About this year’s menu, he shared a few teasers. “We’ll have basil lemonata and Tuscan sunsets, and dishes made with Filippo Berio olive oil. We’ll also prepare pesto Alfredo penne, chicken Parmesan sliders, Caprese pesto flatbread, and a special dessert: balsamic berry pesto parfait with mascarpone cream, balsamic cherry syrup, and pesto-flavored shortbread crumble.”
For him, festivals like this are key to giving Hispanic chefs visibility.
“Events like Savor St. Pete help people understand the diversity of our gastronomy. Our food is the most diverse and the warmest on the planet. The festival has opened doors for Hispanics to participate actively and show who we are.”
Sofrito: sine qua non of his authenticity
Among the most representative elements of Hispanic cuisine, he highlighted the value of sofrito.
“Sometimes people forget sofrito — or recaito, as we call it in Puerto Rico. It’s the heart of many dishes. Some use French bases, but those don’t speak Spanish. If more people cooked with sofrito, cilantro, and fresh peppers, food would have more authenticity,” he emphasized.
He explained that green sofrito and red recaito are essential in Puerto Rican and Caribbean cooking. “They’re the base of our identity. Just like in Italy they start with peppers, we start with sofrito recaito. Italians don’t use much spice; they prefer mild flavors. We use cilantro — that’s the essence of Hispanic cuisine.”
Tampa: a melting pot of fine cuisine
Chef Rodríguez describes his life in Tampa as a rebirth. “Being Hispanic and cooking in Tampa is a blessing. I come from New York, but Tampa adopted me. It’s an organic city with a fusion of cultures that creates opportunities all across its landscape. Here, we can showcase the best of our cuisine and share what we feel,” he said.
In recent years, Tampa Bay has consolidated itself as a growing culinary destination, with festivals, fairs, and restaurants attracting chefs from all over the country. The city has become a crossroads of flavors from Latin America, Europe, and the Caribbean, driven by a new generation of chefs who reinterpret their roots while experimenting with international techniques. In that context, figures like Rodríguez reaffirm Tampa Bay’s place on Florida’s gastronomic map as a must-stop for those seeking innovation and diversity in the kitchen.
Every plate served in Tampa tells a story — and Rodríguez knows it well.
“Never stop dreaming. Always manifest what you want. Life’s too short not to have what you deserve. The more you love others, the more you’ll be loved.”
His words sum up a philosophy that transcends the kitchen: love is the main ingredient that seasons everything. In cooking and in life, what truly matters isn’t found in the recipe — it’s born from the heart that creates it.