Andrew Rodriguez

Executive Chef, Pinewood Social

Andrew Rodriguez’s culinary career has taken him from some of the finest establishments in the New York metropolitan area, down south to Nashville, Tennessee, where he is executive chef at Strategic Hospitality’s Pinewood Social.

Rodriguez grew up in the restaurant industry, working in his family’s restaurant in upstate New York at the age of 14. What started as a part-time career in the front-of-house, eventually transitioned to a kitchen position, leading Rodriguez to his first official sous chef role at The Cheesecake Factory at just 20 years old. It was during his five years there that Rodriguez realized his true desire to cook professionally, prompting him to enroll in New York City’s Institute of Culinary Education.

While studying at ICE, Rodriguez began to attract the attention of his professors, eventually connecting with Michelin-starred Chef Missy Robbins, who became a mentor to him throughout his career. After graduating from ICE, Rodriguez worked under Robbins at A Voce Madison and later, as part of the opening team of A Voce Columbus, both of which were awarded prestigious Michelin stars during his tenure. After a brief stint at Michael Psilakis’ Anthos, Rodriguez left Manhattan, eventually landing his first executive chef position at the HoHoKus Inn & Tavern in New Jersey, where he remained for four years.

Interested in a new challenge in an emerging market, Rodriguez relocated to Nashville from New York in early 2015, joining legendary Chef Jonathon Waxman as executive chef at Adele’s, Waxman’s seasonally-inspired Southern concept. While exploring Nashville’s booming culinary scene, Rodriguez was introduced to Max and Benjamin Goldberg, and found they had similar visions and shared values both personally and professionally. All agreed that Pinewood Social would be the ideal platform for Rodriguez to showcase his diverse culinary background and playful dishes.

In his role as executive chef at the all-in-one watering hole, Rodriguez has the freedom to showcase his creative culinary skills in Pinewood Social’s breakfast, brunch, lunch, mid-day and dinner menus that are fun, yet innovating, drawing from both Nashville’s culinary history as well as his own background.