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Tuesday, October 3, 2023
Home Food Eating Rye Eating Rye: Oswaldo Rodriquez of Ruby's Oyster Bar and Bistro

Eating Rye: Oswaldo Rodriquez of Ruby’s Oyster Bar and Bistro

(PHOTO: Oswaldo Rodriquez, head chef of Ruby’s Oyster Bar and Bistro on downtown Purchase Street.)
(PHOTO: Oswaldo Rodriquez, head chef of Ruby’s Oyster Bar and Bistro on downtown Purchase Street.)

Eating Rye is an occasional feature to meet the chefs and other professionals in the restaurant kitchens across Rye. When you dine-in, pick-up or call for delivery these are the folks working hard for you, your friends & family and your taste buds. Do you have a suggestion for who we should profile on Eating Rye? Tell us.

Today we meet Oswaldo Rodriquez of Ruby’s Oyster Bar and Bistro.

Your Name: Oswaldo Rodriquez

Your Role: Head Chef

The name of your restaurant: Ruby’s Oyster Bar and Bistro

MyRye.com: Describe yourself in one word. Dedicated

How long have you been a chef at your restaurant?

Rodriquez: Head Chef for 2 years and sous chef for 10 years.

Previously, where did you work? 

Rodriquez: El Pavalito, a Peruvian restaurant in Port Chester.

What and when was your first paid job? 

Rodriquez: My first paid job was dishwashing at El Pavalito.

Describe your path to becoming a chef.

Rodriquez: I started from the very bottom. I slowly made my way up the latter, always wanting to learn new things.

What are three attributes that make someone a good chef? 

Rodriquez: Doing what you love to do, patience, always learning new things.

Describe your restaurant’s clientele. 

Rodriquez: We have a very loyal clientele, with very sophisticated palates. 

Describe the atmosphere of your restaurant. 

Rodriquez: French bistro style with al fresco dining, a zinc bar from pans, and red leather banquettes.

Describe the physical attributes of your restaurant. 

Rodriquez: High ceilings with large windows. A really nice sky light near the open kitchen. Can’t forget about our private dining room and back patio!

Match a recommended meal with each season:


Warm Summer Evening Chilled lobster roll & 1 dozen oysters.
Crisp Fall Afternoon French onion soup & grilled french ham sandwich.
Cold Winter Day Three cheese fondue & braised short ribs
Mussy Wet Spring Night Tuna tartar & chicken scarpariello


What is your favorite dish on the menu and why? 

Rodriquez: Everything on the menu, but if I had to choose one dish it would be the pistachio crust & sole milanese. 

What’s the most underrated day of week and time of day to enjoy your restaurant? 

Rodriquez: Any day of the week between 3-5 pm. 

Thank you, Oswaldo!


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