Rodrigo Salvador Jr, Chef
With over 25 years in the culinary industry, this Bay Area native has dedicated his career to honing his craft in some of Silicon Valley's finest restaurants. Chef Rodrigo's culinary journey began immediately after high school when he enrolled in culinary courses at Mission College. He later moved to San Francisco to attend the California Culinary Institute, Le Cordon Bleu, where he refined his classical training.
After graduation, Chef Rodrigo spent nearly a decade training under Les Maîtres Cuisiniers de France Patrick Farjas, where he was immersed in the world of classic French technique. He later worked alongside renowned Chefs Bradley Ogden and Johnny Hall at Parcel 104 in Santa Clara. It was there that he developed a deep appreciation for farm-to-table cuisine and cultivated his passion for working with seasonal ingredients and local farmers.
Chef Rodrigo continued to expand his culinary expertise at Michelin-rated establishments including Fifth Floor in San Francisco, The Table in Willow Glen, and Orchard City Kitchen in Campbell.
His commitment to sourcing the freshest ingredients and building strong relationships with local farms ultimately drew him to Gilroy, where he now leads the culinary team at CordeValle. At IL Vigneto, he continues to showcase his passion for locally sourced ingredients and sustainable cooking, creating memorable dining experiences on this secluded 1,700-acre luxury property in the heart of San Martin.
