Pastry Chef David Rodriguez of Providence - Biography

Los Angeles, CA

April 2014

Growing up in Southern California, David Rodriguez was no stranger to the kitchen. He was a home cook, making meals (usually with a Mexican bent) for friends and family. He’d never thought of cooking as a line of work, but those who had a seat at Rodriguez’s table thought differently. His family encouraged him to keep cooking, and with their support, his latent talent, and a new career-minded approach, Rodriguez enrolled at the California School of Culinary Arts in Pasadena. It was in school that he discovered his passion for pastry.

But it wasn’t until Rodriguez came on board at Rising StarChef Michael Cimarusti’s Providence in Los Angeles that his pastry calling was crystallized under Pastry Chef Adrian Vasquez. After honing his skills and developing his voice at Providence, he moved on to work with Rising Star Pastry Chef Jordan Kahn at XIV by Michael Mina. Rodriguez followed Kahn to Red Medicine, where he was part of the opening team as both pastry and sous chef, collaborating closely with Kahn. Today, as the executive pastry chef of Providence, Rodriguez’s career has come full circle. There, he showcases a style and artistry born of a life lived in the kitchen.