CHEF RODELIO I. AGLIBOT


"A tragedy of life is not to find one's passion..a greater tragedy is to know one's passion and deny oneself of its treasures."
- Rodelio Aglibot

Everyday of his career and life, Chef Rodelio Aglibot listens to the voices of his parents and mentors. "Follow your heart, cook for the love and you will be loved, a great chef doesn't create great dishes..a great chef inspires great chefs", these are the thoughts that echo through his head. Chef Rodelio knows he was blessed with a gift and spends his days honoring his profession and gaining experience and knowledge to enlighten his life and his career as a Chef. As a first generation Filipino American growing up in his native Hawaii, Rodelio Aglibot got his first inkling that his true love in life would be cooking. He credits his parents as his early culinary mentors, his father, Reggie, a retired chef and his mother, Sally, a great cook in her own right. Rodelio says it was his upbringing and family traditions that influence his affinity and creativity in the kitchen.

After attending UCLA, he pursued his culinary aspirations at the City College of San Francisco's Hotel and Restaurant Program. An instructor encouraged him to apply for the prestigious Chef's Apprenticeship Program at the Greenbrier Resort, located in West Virginia. Rodelio's acceptance into the program at Greenbrier was the most important experience of his career and where he was introduced to "real" cooking and classical techniques. "I was surrounded by some of the most talented and career-driven chefs I'd ever met, I still refer to my practice at Greenbrier as 'culinary boot camp,' he says.

He was soon involved in five restaurant openings over a span of three years, most notably the E & O Trading Company, a Pan-Asian restaurant under the direction of chefs Joyce Goldstein and Gary Woo. Rodelio credits Joyce Goldstein and the late Barbara Tropp as influential Chefs that imparted wisdom and confidence. Little did he realize that he would one day own his own restaurant, Yi Cuisine, which opened in Los Angeles in June 2004 to critical acclaim, and was named by Food and Wine as one of the "Best New Asian Restaurants" in the United States and a glowing 2-star review from the LA Times.

His accent into the elite level of Chefs notably started as the Opening Executive Chef of the celebrity studded and juggernaut, Koi Restaurant in Los Angeles, Rodelio earned his stars for creating an innovative menu of Asian dishes; blending bright flavors with an array of textures and temperatures. Garnering the Hollywood spotlight, Rodelio also established him as a respected and personable chef; focusing on traditional Japanese ingredients with an essence of French technique and Californian style. He was also a founder in a specialty seafood company in San Francisco, Ahi Bros; distributing tuna to the finest dining destinations in the world. Rodelio has received numerous accolades and peer recognition for his work; he was invited to cook at the prestigious James Beard House in October 2004 as Chef/Owner of Yi Cuisine and in July 2003 as the Chef of Koi.

Over the past five years, Rodelio has been featured on national television programs, such as the Ellen DeGeneres Show, The Best of on Food Network, YourLA TV, Entertainment Tonight, Good Day L.A., and Extra. Print features include Food and Wine, Bon Appetit, San Francisco Chronicle, Wine Spectator, Los Angeles Times, Angeleno, and Restaurants and Institutions. Recently, Rodelio was also featured as a contributing Chef with several recipes to his credit for the cookbook aptly named "New Asian Cuisine". He was also named one of "StarChefs" 500 Chefs to Know.

As a Consulting Chef, with several clients to his credit, a multi-store Asian restaurant chain Stir Crazy, based in Chicago, and The Custom Steakhouse, Chef Rodelio established himself as one of the most innovative and versatile Chef Consultants and is sought after with his expertise in Asian Cuisine, Concept Creation and Restaurant openings. Today, he is working on opening a couple of well received restaurant concepts including "Sonoma Sandwich Board ", an artisan sandwich shop and "Tatsoi", a casual Asian tapas concept. Rodelio is the Chef responsible for developing menus for "Mendocino Farms", as sandwich shop in Los Angeles and several Asian based menus throughout the United States.

"To be a Chef is a privilege, it is the only art form that uses all five senses, that's how special it is..."
 
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