Holston House Nashville, part of the Unbound Collection by Hyatt Hotels Corporation, appointed Andrew Rodriguez as executive chef. In this role, Rodriguez will oversee the menus and kitchen staff responsible for the property’s dining outlets: Tenn, Tenn on Top and Bar Tenn.
In his role, Rodriguez will work alongside the food-and-beverage team to promote culinary excellence at Holston House Nashville. With his strong background, rooted in New York City restaurants, Rodriguez will ensure all dishes meet the hotel’s high standards while also developing new and improved menus across all outlets as he takes over. He will also oversee the daily operations of the kitchen as well as menus in the hotel’s event and meeting spaces.
After graduating from The Institute of Culinary Education in 2008, Rodriguez started his 15-year career working under Michelin-starred Chef Missy Robbins at A Voce Madison in New York City and later as part of the opening team of A Voce Columbus. Leaving Manhattan, Rodriguez’s next position took him to New Jersey as executive chef of HoHoKus Inn & Tavern, where he remained for four years. Searching for a new challenge, Rodriguez moved to Nashville where he worked alongside legendary Chef Jonathan Waxman as the executive chef at Adele’s. Following his time at Adele’s, he worked with Max and Benjamin Goldberg to open Pinewood Social, one of Nashville’s most acclaimed restaurants. Most recently, Rodriguez worked as executive chef at Nashville's Little Octopus before joining Holston House.
“We are excited to welcome Andrew to the Holston House team as executive chef and see him apply his experience in the culinary industry to his new position,” says Peter Tziahanas, GM at Holston House. “His diverse cooking background will be an asset to the food and beverage operations as we create new menus and continue to promote our dining outlets. We are certain he will succeed in this role and continue to grow with the property.”
Originally from New York City, Rodriguez found his love for cooking at a young age from his grandfather, who was a chef and owned restaurants throughout New York.