Chef Bryan Rojas
Colombian Chef, Bryan Rojas, 28, graduated from Johnson and Wales culinary school in 2013, but it was real life experience and mentorships acquired while working amongst San Francisco’s top restaurants that paved the way for Rojas to become the Chef he is today. Working from a young age in the restaurant industry, Rojas excelled while working in notable establishments, such as, the nationally acclaimed restaurant, Farallon; Michelin rated California contemporary restaurant, Quince and Michael Tusk’s celebrated fine dining establishment, Cotogna.
After 2 years in San Franciso, Rojas moved back to Miami, were he proceeded to get his culinary degree while simultaneously working as Sous Chef at popular eatery Gigi. In 2013, Rojas joined Cypress Room, a Genuine Hospitality Group restaurant owned by Michael Schwartz, where he found a mentor and best friend in renowned Philipino Chef, Roel Alcudia. Rojas worked as Alcudia’s third in command for three years until both joined Miami’s favorite feel-good-food restaurant, Fooq’s. Under Alcudia’s consultancy, Rojas crafted an eclectic menu that combines owner, David Foulquier’s, Persian and French roots with Chef Bryan Rojas’ South American and California cuisine. Bryan has now cemented himself as one of the top rising Chefs in Miami creating fresh new dishes that have become staples at Fooq’s.
