Rodrigo Ochoa was born and raised in Medellin, Colombia. He found his passion for the kitchen and culinary arts at early age. He always wanted to serve everyone him with care, genuine warmth and hospitality.
He then started cooking at an early age. He was 13 years old when he began his culinary journey. His roots of culinary arts are deep rooted in Nuevo Latino with French roots. In the past few years he fell in love with Asian culture and its flavors that surround it.
Chef Rodrigo previously worked for Douglas Rodriguez at de Rodriguez Cuba and ocean, also at ola restaurant. He worked at660 at the anglers, the Betsy hotel, he was the Sous Chef at Zuma, the Executive chef at Komodo, and now is the chef de cuisine at strip steak by Michael mina at the fountain bleau.
