Executive Chef Nick Rodriguez, originally Japanese born, was adopted into a Cuban family in Greenville SC, and raised in Columbia SC. He went to school for Graphic Design before he found his passion for working with food.
The first 10 years of his career he was mostly focused on Japanese cuisine before he found his passion for upscale French and Italian kitchens. He worked in Charleston and Charlotte with multiple James Beard awarded chefs while earning his degree with Advanced Standing in culinary arts from Johnson & Wales Charlotte. Moving back to Columbia SC in 2014 as a Sous Chef in some of Columbia’s finest restaurants and earning himself a vast knowledge of modernist techniques, he quickly became known in the chef community as having extraordinary talent. In 2017 he became the Executive Chef of Ristorante Divino and worked on creating a menu with a vision focusing on fresh locally sourced items with a modern feel. He is at his most “zen-ful” at work when he is making pasta and butchery.
After his 3rd anniversary with Ristorante Divino, he became a new father to a little boy. When he is not busy creating in the kitchen, he enjoys disc golf and spending time being a new dad. Recently he inherited several dozen regional cookbooks and has been using his time at home reading. He loves low-country cuisine, but still cannot stand okra. He is excited to be working at Di Vino Rosso and creating new experiences in Italian cuisine.