Miguel Rodriguez, The Blue Bourbon Concept
Food is such a big part of the Latin culture and because of this Miguel has been exposed to excellence in food quality and guest expectations from such a young age. Growing up on the coast of Piura, Peru, Chef Miguel Rodriguez has always been surrounded by food. Since the young age of sixteen Miguel would help his father at the family owned and operated meat market in Piura, Peru.
Chef Miguel, was implemental in the success of many different hotels and country clubs. Chef Miguel's success at these venues has even landed him the challenging task of the Food and Beverage operations at The George R. Brown Convention Center. Chef Miguel has also spent some time at the Four Seasons hotels in Houston, Omni Houston Hotel Four river way, Houston Marriott Westchase, Shadowhawk Golf Club and the Houstonian Golf and Country Club. While at the Houstonian, he used his culinary talents to ensure that all four foods and beverage outlets maintained the five star level that the Houstonian guests and members expected. His South American warmth and imagination are continually an influence in the flavors, colors, and presentation that he has become so well known for whether it's a function of 20 or 2000 guests.
He takes his talent and flair along with his personal touches to make it "his own" with rave reviews. Chef Rodriquez is sought after by restaurants and country clubs alike, known for adding his personal touch and flair that says "Chef Miguel"! In 2006, Chef Miguel Rodriguez competed in the 22nd annual Caesar Salad Competition sponsored by the Houston Food and Beverage Manager's Association and My Table magazine and received Best Presentation award for his Caesar Salad Spring Roll with jumbo lump crab and chilled lobster served with a fresh orchid bloom accompanied by a pisco sour shooter. Chef Miguel Rodriguez also participated as a co-chef VIP in the 2007 Super Bowl events in Miami. Muscular Dystrophy is a charity that Chef Miguel has long been associated with and has participated in their annual summer camp cook-off, and other special events and galas throughout the year.
Miguel is the "Chef de Cuisine" for Metro National and Corporate Chef, Dennis Boinott knew that Chef Miguel would be the perfect fit for his new venture, The Blue Bourbon Room of Denis' Seafood House. Chef Rodriquez is responsible for developing, along with Chef Boinott, the Blue Bourbon concept. Miguel's flair for presentation is an asset to the development of this new and innovative concept! Without a doubt beneath Chef Miguel's modest demeanor lies a culinary detonation. Name recognition is expected for Chef Miguel Rodriquez.
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