Miguel Rodriguez, Houston Westchase Marriot
Chef Miguel Rodriguez oversees all of the food and beverage operations of the Houston Marriott Westchase. From the moment that you step into the open, friendly and inviting " Texas" atmosphere, you will find a variety of experiences to compliment your stay from the Republic Grills's full service menu, catering groups up to 1,000 fill this largest Marriott in Houston...morning, noon and night. Chef Miguel is originally from Peru and relocated to Houston while in high school.
His native South American warmth and imagination are an influence in the flavors, colors and presentation that he has become so well known for whether serving a corporate group from 20 to 1,000. He takes the tried and true standard hotel fare and uses his talent and flair with his personal touches to make it "his own" with rave reviews. Prior to joining the Houston Marriott Westchase, Chef Miguel honed his skills with a number of upscale restaurants and handled the VIP dinners and large banquets at the Sheraton Astrodome. He then was named Executive Chef for the Houstonian Golf and County Club that is well-known for bringing the country club lifestyle to a five-star level.
While at the Houstonian, he maintained full ownership of all four food and beverage outlets. Moving on, Chef Miguel has raised the bar for his standards leaving every event with the "Chef Miguel" signature. In 2006, Chef Miguel competed in the 22nd annual Caesar Salad Competition sponsored by the Houston Food and Beverage Manager's Association and My Table magazine and received Best Presentation award for his Caesar Salad Spring Roll with jumbo lump crab and chilled lobster served with a fresh orchid bloom accompanied by a pisco sour shooter.
Most recently, he was invited to participate as a co-chef VIP in the 2007 Super Bowl events in Miami. Muscular Dystrophy is a charity that Chef Miguel has long been associated with and has participated in their annual summer camp cook-off, and other special events and galas throughout the year.
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