Team

Rodrigo Fernandini

Executive Chef

In the vibrant streets of Chiclayo, Peru, Rodrigo Fernandini's journey into the realm of culinary artistry began, fueled by a fervent passion for the flavors of his homeland and a desire to share its richness with the world. It was at the revered Le Cordon Bleu culinary school in Lima where Rodrigo honed his skills, sculpting his talent into a force to be reckoned with.

Over the course of his illustrious career, Rodrigo has traversed the globe, leaving a trail of culinary brilliance in his wake. From the animated kitchens of renowned Peruvian restaurants to the hallowed halls of Michelin-starred establishments, his journey has been one of continuous growth and metamorphosis.

Now, as the visionary founder and executive chef of Artesano Restaurant, nestled in the heart of Tribeca, New York, and Ayllu Restaurant in San Petersburg, Florida, Rodrigo's culinary artistry has found its ultimate expression. Here, amid the vibrant energy of the city, he crafts dishes that are a celebration of Peru's diverse culinary heritage, blending traditional flavors with modern techniques to create a symphony of taste that captivates the senses.

Rodrigo's influence extends far beyond the confines of his restaurants. His dedication to excellence and commitment to pushing the boundaries of his craft have earned him the admiration of peers and patrons alike. Through his innovative approach to Peruvian cuisine, he has not only elevated the dining experience but also inspired a new generation of chefs to embrace the beauty and complexity of their culinary heritage.

In every dish that emerges from his kitchen, Rodrigo Fernandini pours his heart and soul, infusing each bite with a depth of flavor and a richness of experience that transcends mere sustenance. From Tribeca to San Petersburg, Florida, his culinary legacy continues to grow, leaving an indelible mark on the world of gastronomy.

Roman Cervantes

Co Founder / Managing Director

Roman Cervantes, originally from Mexico, brings over 15 years of experience in the hospitality industry. He is guided by a philosophy that hospitality is more than service—it is the art of making people feel welcomed, valued, and remembered. His passion for the field began early in his career while working in restaurants, where he developed a deep appreciation for the connection between great food, thoughtful service, and memorable guest experiences.

In 2012, Roman relocated to New York City, where he continued building his career and refining his approach to hospitality. Over the years, he has held a wide range of roles, including server, bartender, bar manager, beverage director, and general manager. These experiences allowed him to develop a comprehensive understanding of restaurant operations and the importance of leadership rooted in service.

During the pandemic, Roman founded Next Round Mixology Company, offering virtual mixology classes that quickly gained popularity. As the industry reopened, the company expanded to include private bartending experiences for celebrations, corporate events, and curated gatherings, working with notable clients, including athletes such as Gleyber Torres, Aaron Judge, and Gio Urshela.

Motivated by the challenges and lessons of the pandemic, Roman embraced entrepreneurship and became the founder of two standout projects: Artesano Peruvian Restaurant in Tribeca and Tabu Mexican Restaurant in Williamsburg. Through these concepts, he focuses on creating elevated dining and hospitality experiences where culture, thoughtful service, and attention to detail come together to leave a lasting impression on every guest.

Roman’s leadership philosophy centers on mentorship, teamwork, and the belief that true hospitality begins with caring for both guests and the people who serve them. His commitment to excellence and genuine approach to service have earned him respect throughout the hospitality community.

Atif Ali

Co Founder / Digital Marketing

With over a decade of experience in the hospitality industry, I have built a career focused on creativity, brand development, and guest experience. I specialize in content creation, photography, videography, and digital marketing, helping restaurant brands grow their presence and connect with audiences through compelling visual storytelling and strategic campaigns.

Throughout my career, I have worked with a variety of well-known restaurant groups, creating high-quality content and marketing strategies that elevate brands and showcase their culinary identity. My work combines creativity with a deep understanding of the hospitality industry, allowing me to highlight the atmosphere, food, and culture that make each restaurant unique.

In addition to my work in media and marketing, I am also a restaurateur, actively involved in developing and supporting restaurant concepts. My passion for hospitality, food, and storytelling continues to drive my work, whether behind the camera, building digital strategies, or helping restaurants create memorable experiences for their guests.

Cesar Taboada

Chef De Cusine

Cesar, born and raised in Lima, Peru, hails from one of the world's most diverse and eclectic culinary landscapes. His journey into the culinary world began at a young age in New York, where he started as a line cook at My Moon restaurant in Williamsburg. With natural talent, discipline, and dedication, he quickly worked his way up to the position of executive chef.

In 2018, after honing his skills in the competitive NYC restaurant scene, Cesar decided to reconnect with his cultural roots. He returned to Peru and graduated from the prestigious D’gallia Institute. Armed with new knowledge and an unwavering passion for gastronomy, he worked in various esteemed restaurants throughout Lima, further refining his culinary expertise.

By 2021, Cesar had opened a Nikkei restaurant in Williamsburg, Brooklyn, which quickly garnered attention from notable publications such as the New York Times, TimeOut New York, various news outlets, and Siete Canibales. His innovative approach and unique flavors captivated critics and diners alike.

Currently, Cesar is an integral member of the Artesano Peru team, working closely with Executive Chef Rodrigo Fernandini. Together, they push the boundaries of culinary innovation, consistently refining their creations and highlighting the rich heritage of Peruvian cuisine.

Marek Trocha

Beverage Director

Marek Trocha is a seasoned Beverage Director with an impressive 12-year track record in the bar industry. Marek's journey began in a cocktail bars in Poland, where his passion for mixology and hospitality was ignited. Eager to expand his horizons, Marek made the leap to New York City, where he honed his craft in various restaurants, gaining valuable experience and expertise along the way.

Seeking new challenges and opportunities, Marek ventured to the vibrant nightlife scene of Ibiza, where he joined the acclaimed Mambo Group. During his tenure in Ibiza, Marek showcased his skills and creativity, leaving a lasting impression with his innovative cocktail creations.

Marek's next adventure took him to Dubai, where he joined the esteemed team at Rixos, a luxury hotel chain known for its exceptional service and upscale beverage offerings. In Dubai, Marek further refined his talents and added a global perspective to his repertoire.

Returning to his roots in Warsaw, Marek took on the role of Bar Manager at Zoni Restaurant establishing himself as a key player in the thriving Polish bar scene. Marek's dedication to craft cocktails and customer satisfaction earned him a reputation for excellence and innovation.

Two years ago, Marek made the decision to return to the dynamic cocktail culture of New York City, where he now serves as the Beverage Director at Artesano. With a wealth of international experience and a relentless passion for his craft, Marek brings a unique perspective and a commitment to excellence to every aspect of the beverage program at Artesano.

Driven by a love for hospitality and a thirst for creativity, Marek Trocha continues to push boundaries and set new standards in the ever-evolving world of beverage management.