At the age of 19, Chef Eric Rodriguez began his culinary journey with a French Culinary Degree. He started off with an externship at the Arizona Biltmore, a Waldorf Astoria Resort where he learned a great number of work ethics. From there, Chef Rodriguez moved to San Diego, California where he spent four years working at two French restaurants. He later decided to head north towards San Francisco where he became Sous Chef at the Fairmont Hotel (aka “Lady of the City”). Chef Eric didn’t stop there. Before landing his position at Elbow Room in Fresno, he also worked at well-known restaurants McCormick & Schmick’s, Il Fornaio and Chart House in Cannery Row.
“I enjoy this career path and love doing what I do,” said Chef Rodriguez. “I’ve learned that creating an experience is the most important thing for my guests. When I was a child, I remember going to the fish market at Moss Landing with my dad. He taught me how to buy seafood and how to see the difference in species and quality. With that knowledge, I buy only the best product possible for my guests. Having a great purveyor like Santa Monica Seafood helps me achieve this goal.”
At home Chef Rodriguez likes to keep it simple. Wood grilled salmon fillets are a staple at his house. “My advice, less is more. Always cook shellfish towards the end of making the dish and remember to always sear fish at high heat.”
731 W. San Jose Avenue
Fresno, CA 93704