Executive Chef Rudy Straker has achieved much success in his culinary career. What sets Chef Rudy apart in his field is his never-ending passion for excellence and creativity.
Garnering much of his inspiration and passion for the industry through his time spent at the renowned Institute of Culinary Education (Peter Kump’s New York Cooking School), Rudy hit the ground running upon graduation in 1997, embarking on his professional career by cooking in some of the best local and regional restaurants and hotels; including the celebrated Patria in Manhattan and for the Marriott Corporation. It wasn’t long before Chef Michael Posid took notice of this rising young star, and made him part of his award-winning team.
Patria was a recognized force in the culinary world, and Executive Chef Douglas Rodriguez was a mentor to Rudy. Under Chef Rodriguez's leadership, Rudy was privileged to cook in a three-star kitchen where he further refined his skills and abilities. Needing to spread his wings, Chef Rudy moved to Miami, Florida.
While in Miami, Rudy gathered a wide client base and catered for the film and television industry. Chef Rudy caught the eye of Chef Maxcell Hardy, and was recruited to join Chef Hardy at the Seminole Hardrock Hotel and Casino in Hollywood, Florida where Chef Rudy acted as Executive Sous Chef. Upon returning home to New York City, Chef Rudy rejoined with Chef Maxcell Hardy to anchor his company, Chef Max New York, and cooked part time for New York Knick star Amar’e Stoudemire.
Next, Chef Rudy landed the Executive Chef Position at Madison Square Garden feeding A-list celebrities in owner Mr. Jim Dolan’s private dining room, “Suite 200”. In addition, Chef Rudy was responsible for “Suite 1879's” Platinum tier season ticket holders. After three seasons directing VIP dining at Madison Square Garden, Chef Rudy has branched out to open Chef Rudy, LLC. This venture will focus on private chef work, dinner parties, and catered functions to his client base in the tri-state area, while also focusing on using sustainable agriculture and locally-purchased ingredients. Chef Rudy’s philosophy is simple: use the the best ingredients, and present and prepare dishes in their purest form, so that each subtle layer of flavor is detected.
Drawing on his Cuban and Bajan roots, Rudy will continue the tradition of seemlessly fusing flavors and influences at Solomon & Kuff. He plans on celebrating Latino and Caribbean flavor profiles and integrating them into one cohesive palate.