About Us
Chef Angie Rodriguez
Le Cordon Bleu alumni, former sous chef, and chef instructor, Angie Rodriguez is now a published author of her first book ever, "Mexican Keto" available now on Amazon for pre-order. Official title release date is 12/05/2025.
2017 USC Culinary Competition 2nd Place Silver Medal Winners - Awarded by the American Culinary Federation
In 2017, while working for the University of Southern California as a Culinary Specialist, Angie competed alongside teammate Chef Glen Wiley in USC’s 5th Annual Culinary Challenge and were awarded 2nd place silver medals by the American Culinary Federation.
Pictured from left to right: event official, competition teammate
Chef Glen Wiley, event founder Chef Eric Ernest, Chef Angie Rodriguez, event official.
PUJOL restaurant, 2019
In the spring of 2019, Angie took a culinary research trip to Ciudad de México (Mexico City), Teotihuacan, Coyoacán, and Polanco, México. It was during this life-changing trip that Angie had the privilege of staging at Pujol restaurant, voted “12th Best Restaurant in North America” the same year, by The World’s 50 Best Restaurants.
"It’s still unbelievable to me that I was given the opportunity to stage in one of the greatest restaurants in the WORLD: PUJOL, México City. Thee most wonderful, unforgettable culinary experience of my life, to date. I am beholden to the incredible chefs of Pujol, Tete, Sous Chef David Linares, and Executive Chef Alex Bremont. Coincidentally, Chef Enrique Olvera was back in the states during my stage, working on opening Cosme in New York City, New York."
-Angie Rodriguez