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.

Cesar Taboada

Chef de Cuisine

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.

Roman Cervantes

Operations Manager

Roman Cervantes, originally from Puebla, Mexico, brings over 15 years of experience in the hospitality industry. His passion for the field began during his early years in Mexico, where he worked in several restaurants. In 2012, he relocated to New York City, embarking on a journey of professional growth. He has held various positions, including server, bartender, bar manager, beverage director, and general manager.

During the pandemic, Roman established Next Round Mixology Company, offering virtual mixology classes that gained significant popularity. As restrictions eased, he expanded his services to include bartending for events such as birthdays and celebrations. Notably, he provided services for a camping trip in the Hamptons with Mayor Eric Adams and worked with esteemed Yankee players like Gleyber Torres, Aaron Judge, and Gio Urshela.

Inspired by the challenges of the pandemic, Roman explored his entrepreneurial spirit, leading to the establishment of Artesano Restaurant in Tribeca and Tabu Mexican Restaurant in Williamsburg. As the Director of Operations, he ensures that every client's experience at Artesano is exceptional and memorable.

Roman's expertise encompasses all aspects of restaurant operations, and he takes great pride in sharing his knowledge and experience with aspiring individuals in the industry. His dedication to excellence, hospitality-focused approach, and extensive knowledge have earned him a reputation as a highly respected professional.

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.