Charles Rodriguez is the Executive Chef of PRINT. Restaurant, located in Manhattan’s Hell’s Kitchen. Born in Santiago, Dominican Republic, Charles was inspired by the natural, sustainable practices prevalent in his native culture. Surrounded by fresh fruits and vegetables, self-cultivated fare wasn’t a concept but a way of life. The Rodriguez family raised their own livestock and as a result, foraging and a farm-to-table concept was a natural progression for Charles.
Charles attended the NYC Technical College for Hospitality Management and then continued his studies with an internship in Ising, Germany at the Hotel Gut Ising. After Charles returned to New York, he worked for Harry Cipriani at Bellini. While working at family owned restaurant Vecchio Mulino in Certosa di Pavia, Italy outside of Milan, Charles was exposed to the produce and techniques of the Lombardy region. Upon his return to the United States, Charles worked at 44 at the Royalton Hotel as a line cook and at the pasta station. Becoming known for his affinity for working with local farmers, Charles became the sous chef at Ansonia with Chef Bill Telepan, a first step in his trademark use of the Greenmarket to serve the menu. In 1998, Rodriguez and Chef Telepan left to take over the kitchen at Judson Grill, which they reconceived with a Greenmarket cooking concept. Soon thereafter, Judson Grill was given three stars by critic Ruth Reichl of The New York Times.
From 1998-1999, Charles served as sous chef at the Sony Club, the second iteration of the four star Quilted Giraffe. A new menu was executed every week, showcasing only the best ingredients.
Charles is part of the unique team opening PRINT. Restaurant, a seasonally sourced restaurant situated in Manhattan’s Hell’s Kitchen. The menu incorporates sustainable ingredients from New York area regional farms and local vendors sourced by a full-time in-house forager.