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Douglas Rodriguez

@drod

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James Beard Award Winner Creator of Nuevo Latino Cusine | Author | Father & Husband | Dog Lover
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Nos vemos pronto! Hate making plans? We made them for you. Come hungry & leave inspired. #exiliolatinflair #houstondinner #harlowdistrict
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Une soirée française at Georgia James. 🥂 Join Chef Renato de Pirro and Chef Douglas Rodriguez for a four course dinner with French wine pairings, beginning with Champagne and ending on a sweet note with Sauternes. From Alsace to Burgundy, each pour has its place at the table. Swipe to discover the wines and the dishes paired with them. September 30, 2026 | 7 PM $150 per guest Choose your company. We’ll take care of the pairings. Reserve your seat at Georgia James. #GeorgiaJames #HoustonWineDinner #FrenchWine #HoustonDining #winepairing Every memorable dinner deserves a sparkling beginning. 🥂 Goutorbe Bouillot “Reflets de Rivière” opens our French Wine Dinner with fine bubbles and bright freshness, alongside Chef Renato de Pirro’s fried rock shrimp with spicy passion fruit glaze and Chef Douglas Rodriguez’s mini huevos rancheros tostada with quail egg, black beans, crab, and tomatillo salsa. A little crunch, a little heat, and Champagne to bring it all together. September 30 at 7 PM | $150 per guest Join us at Georgia James. Reserve your seat. #GeorgiaJames #HoustonWineDinner #Champagne #HoustonDining #frenchwine Two interpretations of scallops. One beautiful pour. Léon Beyer Pinot Blanc from Alsace accompanies Chef Renato’s Coquille St. Jacques Gratinée Rockefeller, baked with spinach, garlic, bacon, cream, and a parmesan crust, alongside Chef Douglas’s bay scallop ceviche with uni leche de tigre and smoked trout caviar. Fresh and delicately rounded, this white brings an elegant touch to a course that moves from creamy richness to bright, ocean flavors. Experience the pairing at our French Wine Dinner. September 30 at 7 PM | $150 per guest Reserve your seat at Georgia James. #GeorgiaJames #PinotBlanc #AlsaceWine #HoustonWineDinner #houstonfoodies Burgundy in the glass. Duck confit on the plate. Our second course pairs Odoul Coquard Bourgogne Pinot Noir with Chef Douglas Rodriguez’s duck confit sopes, finished with foie gras and fig morita salsa. Rich duck, silky foie gras, and the sweet, smoky character of fig morita salsa make this a pairing to take your time with. A taste of the creativity behind our French Wine Dinner. September 30 at
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GIVEAWAY TIME! 🎉🌴 Win a $150 gift card to Exilio and taste what Chef Douglas Rodriguez is bringing to Houston. 🔥 HOW TO ENTER: ✨ Follow @exiliolatinflair + Chef Douglas Rodriguez @drod + @byblancalozano ✨ Like & share this post ✨ Tag a friend you’d bring ✨ Every additional tag = an extra entry 👀 ✨ BONUS: Share to your Stories + tag us for an extra entry! Winner announced Monday 21. Good luck — dinner might be on us. 🍽️✨ #HoustonGiveaway #ExilioHouston #HoustonFoodies #HoustonRestaurants #ChefDouglasRodriguez
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Houston, we got lucky. 👀🔥 The Godfather of Nuevo Latino cuisine, Chef Douglas Rodriguez, has made his way to Houston… ExilioHouston #HoustonFoodScene #HoustonRestaurants #HoustonEats #HoustonFoodies
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Houston, we got lucky. 👀🔥 The Godfather of Nuevo Latino cuisine, Chef Douglas Rodriguez, is now in Houston — and we’re excited to see what he brings to the city. How did he get here? What’s next? We talk about it all. 🎙️ Watch the interview, and if you like it — save it, share it & follow along. Pants — Maje Top — lululemon Vintage cape Shoes — Stuart Weitzman #HoustonFood #HoustonChefs #ChefInterview #HoustonEats FoodAndFashion
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A new menu begins with intention.⁠ ⁠ Follow Chef Douglas Rodriguez behind the scenes as each element is tasted, refined, and brought together. The result is a menu with depth, color, and a point of view that is unmistakably Exilio.⁠ ⁠ Launching today! Reserve through the link in bio.⁠ ⁠ #ChefDouglasRodriguez #ExilioLatinFlair #HoustonChefs #LatinCuisine #HoustonDining
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Meet the visionary behind Exilio.⁠ ⁠ Chef Douglas Rodriguez, the “Godfather of Nuevo Latino Cuisine,” helped redefine how the world experiences Latin American food. As a James Beard Award-winning chef, his culinary philosophy blends tradition, innovation, and the vibrant flavors of Latin America.⁠ ⁠ At Exilio, every dish tells a story. Rooted in culture, crafted with intention, and inspired by a lifetime dedicated to elevating Latino cuisine.⁠ ⁠ #ExilioHouston #ChefDouglasRodriguez #NuevoLatinoCuisine #LatinAmericanCuisine⁠
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Some fun shoots recently. Thankful to be able to afford cat food and cards.
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Jewels and Salchicha Sparkles by Tanner Abel I never posted these, they’re some of my favorite (out of many) photos I made with Jewels last year. Her dad flew to New York just for this shoot and Reece created a perfect little set with circular peepholes for them to peer through. Equal parts buddy comedy movie poster and 60’s fashion editorial. Jewels and Salchicha Sparkles @thejewelssparkles @drod Photographed by Tanner Abel @tannerabelofficial Set Design by Reece Koetter @reece.qk
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Not just a dish… a moment in the making🥟🥦 Our chef @drod working magic on one of our latest creations, the “Summer Manti” a delicious Turkish ravioli filled with sweet peas and mint… you’ll be obsessed 🤩 Introducing something new, made to be experienced! Make your reservation now🍽️ #durhamnc #nikos #giorgiosgroup
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Chef Dennis brings more than incredible Cuban flavors to the table! He brings a story of passion, culture, and mentorship. 🇨🇺 Originally from Cuba, Chef Dennis refined his craft working alongside legendary Chef Douglas Rodriguez, known as the “Godfather of Nuevo Latino Cuisine.” That experience helped shape his culinary style, blending tradition with creativity. Today, he shares that sabor and corazón with every dish at Cubanidad 1885.
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It was a great night in The Chef’s Kitchen! James Beard Award winner Chef Douglas Rodriguez of Michelin-recognized Nikos in Durham joined us to show students how to build a meze platter from scratch featuring marinated mixed olives, red lentil hummus, keftedes (Greek meatballs), and tzatziki sauce! Hands-on, full of flavor, and pure kefi, students fired things up, got creative, and learned from one of Durham’s best! Opa!
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