Fino
Rodriguez

Born in Matehuala, a small city in the high desert of San Luis Potosí, Fino Rodriguez learned the foundations of flavor from his grandmothers—both revered caterers—and his father, a local taquero whose reputation was built on decades of dedication.

Driven by an unyielding dream, he made an eight-day trek through the desert to reach the United States. He arrived in Dallas with nothing but his heritage, his hands, and an iron will. Starting as a dishwasher, he climbed through the ranks of Dallas's most respected kitchens.