Nahuel Rodríguez is an accomplished Vice President of Culinary with more than a decade of experience leading culinary teams and large-scale operations. A graduate of Escuela de Gastronomía Tomás Sánchez in Córdoba, Argentina, he has built his career on disciplined execution, efficient systems, and a clear focus on results.

His background spans catering, menu development, event operations, and hospitality management, with a consistent record of building kitchens and teams that perform at a high level. Nahuel has overseen everything from day-to-day food service to complex events requiring precision, scale, and strong cost controls.

With a combination of technical training and practical leadership, Nahuel ensures that culinary programs run profitably while delivering quality and consistency. His approach aligns with the company’s commitment to operational excellence and sustainable growth in the hospitality sector.