Melissa  Rodriguez

Chef
Melissa Rodriguez

New York

About Melissa Rodriguez

Melissa J. Rodriguez is Executive Chef at Del Posto. After graduating from the Culinary Institute of America where she earned a degree in Culinary Arts, Melissa spent time cooking with Elaine Bell Catering and Oceana. In 2006, she was hired as a line cook at Daniel Boulud’s flagship Restaurant Daniel, where she quickly rose the ranks to sous chef. Melissa joined the team at Del Posto in 2011 where she was promoted to Chef de Cuisine in 2015. Two years later, she was tapped to succeed Mark Ladner as Executive Chef making her the first woman at the helm of a restaurant awarded four stars by the New York Times.

At My Venues

Yesterday's 100 layer lasagna alla piastra
$$$$, Italian, Full Bar, Chelsea
"It’s the ultimate fancy schmancy Italian restaurant making food your grandmother would cook up at home and they do it better than anyone. The lasagna sheets are so thin… It’s not 100 layers stacked on top of each other but they use 100 sheets. It’s one of those dishes that keeps me going back."
Yesterday's 100 layer lasagna alla piastra
$$$$, Italian, Full Bar, Chelsea
"What can you say about a hundred-layer lasagna other than “I have to try that dish”? So I went there a few years ago to try it and have been back yearly because it’s so damn good. The only kicker is that you have to call ahead to order this dish."
Melanzane e cioccolato alla Napoletana
$$$$, Italian, Full Bar, Chelsea
"Eggplant in a dessert is only something I trust in the hands of the right pastry chef. Brooks Headley's version at Del Posto is utterly delicious. It's a Neopolitan dessert made of chocolate and eggplant cooked in a panini press and served with sheep’s milk ricotta stracciatella gelato, salt, and olive oil. It's simple and to the point."
Collezione tasting menu X
$$$$, Italian, Full Bar, Chelsea
"I do not enjoy eating at high-end restaurants, but one of the best nights of my life came about while at the hands of Mark Ladner at Del Posto. I went for the uber exclusive tasting menu offered two nights a week. Now when I say 'at the hands,' I mean they literally prepare and serve every course tableside. They managed to outdo themselves with each course. Mark will basically take away your virginity over the course of a few hours and reinterpret the term 'tasting menu' Italian-style."