Chef CHRISTIAN RODRIGUEZ
Trained as an engineer in his native Mexico, Christian began to nurture his love of cooking upon coming to the United States with his family. After moving from California to New Mexico, he was part of the opening team in the professional kitchens at Rancho Encantado, An Auberge Resort, under then Executive Chef Charles Dale. Over his four-year tenure, Christian moved through all the stations, eventually becoming lead line cook. When Auberge ceded the hotel to the Four Seasons group, Christian moved on to Café Fina, and from there to Joseph’s Table. After two and a half years with award-winning chef Joseph Wrede, Christian accepted a position as Sous Chef at Georgia, the restaurant next to the O’Keefe Museum. When Georgia was taken over by NM Fine Dining and eventually became Maize, featuring Modern Southwestern cuisine, Christian was promoted to Chef. He brings a wealth of knowledge from his native Mexico to the creative interpretation of local and indigenous ingredients as featured on the Maize menu.
Modern Southwestern Cuisine
Maize, one of Santa Fe’s newest restaurants, celebrates the diversity of our local culinary culture. Centered around corn, the “food of the gods” that has sustained the region for millennia, the cuisine at Maize is always exotic and inventive, subtle yet assertive, flavorful and elegant.