Meet Our Team

Louis Rodriguez, Executive Chef at Lincoln Social Rooftop, began his career in the restaurant and hospitality industry by stocking shelves at a mom & pop grocery store that also operated a kitchen. Finding an interest in cooking during his late teens, Rodriguez stepped into a role as a line cook when a fellow coworker quit on the spot and turned in his apron. The owner handed him an apron and asked if he wanted to cook, to which he replied, “why not?”. The rest is history.

An Associate of Cameron Mitchell Restaurants (CMR) since 2018, Rodriguez has worked as a line cook, supervisor, and sous chef at various concepts such as The Avenue Steak Tavern in Grandview and Dublin, Marcella’s at Polaris Fashion Place, and now Lincoln Social Rooftop. His favorite part about working for CMR is the people. “Our Associates are what create the atmosphere, the vibe and the fun that is working with people who exert Genuine Hospitality.”

When asked what the most requested dish is that he prepares for friends & family, Rodriguez’s answer is steak. “Whether it’s a ribeye, porterhouse, or a simple filet, if my family sees me preparing steak, they are practically drooling.” Rodriguez also says that the one kitchen utensil that he can never do without is a chef’s knife. “A chef’s knife will always be my number one in the kitchen. Whether I’m cutting vegetables, bread, or meat, a sharpened knife will always be a must.”

Rodriguez resides in Westerville, Ohio, with his wife, son, and daughter, whom he enjoys spending time with outside of work. Advice that he would give to aspiring chefs is to show up. “I didn’t come with a culinary degree or from a silver spoon. I came from washing dishes, grinding through prep shifts, and learning the hard way. I’ve burned myself, cut myself, doubted myself, but I never stopped showing up,” Rodriguez says. “Be the one who stays late to clean up, asks questions, and watches the line like it’s a classroom. Don’t just chase the title, chase the discipline behind it. Every mistake teaches you, and every service shapes you. Stay humble, stay hungry, and don’t ever think the work is beneath you. One day, the same kitchen that broke you will be the one that builds you up.”