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:
Rodriquez:
| 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!
