Melissa J. Rodriguez is a Michelin Star chef, and the Executive Chef of Del Posto in New York City, a position she’s held since 2017.

A graduate of the Culinary Institute of America, Melissa began her career at Daniel Boulud’s flagship French restaurant, Daniel, where she rose to the rank of sous chef. She has also worked with Executive Chef Cornelius Gallagher at Oceana and Elaine Bell Catering in Napa, California. Melissa finds joy in exploring new foods and cuisines and sharing what she’s learned. She is focused on the importance of her kitchen culture and her impact within the kitchen. Melissa has spoken about leadership to young professionals at Google and students at Yale University. She is a member of Les Dames d’Escoffier NYC and on the culinary council for Ment’Or.

Recreate Melissa's recipes with her favorite Regalis ingredients.
20% of all proceeds go to support Black Lives Matter.