Chef Rudy is a San Antonio Texas, who discovered his passion for food at an early age. He began his culinary career at 18 years old, he worked at Cappy’s restaurant under the guidance of Chef Mark Dortman, now owner of La Tuna Grill. It was here where he studied both French and Classic American cuisine blended with Latin flavors. After a short time at Cappy’s, Chef Rudy embarked on his next culinary adventure in Austin, Texas when he became Sous Chef with Hilton Hotel and soon after, the Executive Sous Chef with Omni Hotels. He attended Le Cordon Blue, where he graduated top of his class. After 4 years at the Omni Hotel, he accepted a position with Restaurant 209 in Boston, Massachusetts where he sharpened his creativity and innate understanding of fresh seafood and use of local products. He returned to Texas as a Regional Executive Chef for Citibank, Texas A&M University and the University of Incarnate Word in San Antonio. He finally found his place with the prestigious Sheraton Gunter and the MOH restaurant where his menu instills the use of local foods along with the flavors of a variety of ethnic styles that make up our diverse Texas culture.