We were lucky to catch up with Rodrigo Fernandini recently and have shared our conversation below.

Hi Rodrigo , thanks for joining us today. Let’s start with the story of your mission. What should we know?

My mission is to spread the culture and gastronomy of peru to the world

Awesome – so before we get into the rest of our questions, can you briefly introduce yourself to our readers.

Rodrigo Fernandini was Born and raised in Chiclayo, Peru. His First gastronomy memories go back to his childhood when his mom used to come back from the mercado, always brining fresh seasonal products and watching his neighbors getting fresh fish from the local fisherman, learning the important of supporting local and seasonal products to get the maximum quality of the product growing up in this sustainable environment planted a beautiful seed in his head. He is dedicated to the mission of promoting Peruvian cuisine and culture. Graduated from the culinary school of Le Cordon Bleu in Lima. Over the last decade he has trained in top peruvian and international restaurants including Michelin stars exercising his true calling, alongside of his natural talent and creativity. Rodrigo is bringing Fine dining peruvian cuisine mixed with peruvian tradition, pride, heritage, history and modern techniques. “ Food brings people to the table to enjoy, and as you’re eating, you’re sharing your culture. Whatever I cook, I want to deliver on the promise of authenticity, originality, and respect for the product, the process, the person, and the moment. Everything I cook is an extension of me, And yeah, I’m having fun in the kitchen. I love it—this is my happy place”.

Any advice for managing a team?

I believe we lead with our example. We need to set examples with actions and create a healthy environment where everyone feels included and happy.

Working with purpose it’s different and feels different. It goes beyond the paycheck, we have responsibility as ambassador of our country, we are proud representative of our culture.

Everyone it’s important and plays a unique role into the goal

Has your business ever had a near-death moment? Would you mind sharing the story?

When we were about to open the restaurant, we were out of badger so hiring was super difficult, me and my Sous chef were working 16 hour shifts for weeks with no days off, like everything else in life this was just a lesson for us to get stronger and to prove ourself that we really wanted to make this work and no matter what happen we were going to keep going. Now 1 month after the opening we are 10 chefs and we are hiring more.

Contact Info:

• Website: www.Rodrigofernandini.com
• Instagram: @rodrigofernandini
• Other: Tik Tok : @chefrodrigofernandini