Jose Rojas

Born and raised in Mexico City, Louies Modern chef Jose Rojas always saw cooking as “a way of life,” he says. He regularly visited local farms with his family and prepared all of his own food. At 14, he began working in restaurants to save up money to move to the United States. He cooked at various Sarasota restaurants before joining Louies, and he brings his culture’s fresh-fare to his current menu offerings.

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