Executive Chef Ruben Rodriguez grew up in his mother’s restaurant, Merendero Cave, in Galicia, Spain, where he developed a passion for cooking and acquired the secrets of his mother’s family recipes. At the age of 11, Rodriguez relocated from Spain to the U.S. and worked his way up through various kitchens in New York City before establishing his first restaurant, Nai, in 2010.

Nai offers a unique mastery of Spanish cuisine with an innovative tapas menu. Following this venture, he opened Amigo, a modern Mexican restaurant that serves as a platform to explore the harmonious blend of Mexican and Spanish flavors. Subsequently, he launched Emilia, a minimalist tapas wine bar, paying tribute to his grandmother Emilia. Ruben’s most recent endeavor, his fourth concept, is Kōbo, a contemporary Mediterranean restaurant that draws inspiration from his Galician heritage and combines it with his experiences in Italy and the Mediterranean. For Kobo Chef Ruben Rodriguez has brought together a team from his other venues, including Chefs de Cuisine Rolando Floresand Co-Executive ChefRafael de la Rosa, and Service Director/Sommelier Raul Oleaga.

Chef Ruben Rodriguez approaches each menu by first sketching out his concepts on paper and then transforming them into fully developed dishes. He consistently utilizes seasonal ingredients and creates high-end cuisine at an affordable price point, infusing just the right amount of love and creativity to make his dishes stand out without becoming overly pretentious. His artistic touch extends not only to his dishes but also to the design and ambiance of his restaurants. Taking a distinctive approach, Ruben uses all-natural ceramics and wood for plating, presenting food that is visually appealing as well as delectable.

For foodies and home cooks who would like to try creating one of Chef Rubens dishes, please click onto our Hospitality Recipe Pages for his signature Fideuà, a pasta form of paella from Spain’s Valencia region made with squid ink, octopus, baby squid and saffron.