After graduating from the Culinary Institute of America at Hyde Park, Melissa J Rodriguez started her professional culinary career with Elaine Bell Catering and at Oceana. In 2006, she was hired as a line cook at Daniel Boulud’s flagship restaurant Daniel, where she quickly rose the ranks to sous chef. After five years at Daniel, Melissa joined the team at Del Posto where she was promoted to Executive Chef. During her tenure, Melissa and her team earned one Michelin star and three NYT stars. After Del Posto closed, Melissa partnered with restaurateur Jeff Katz (with whom she worked for almost a decade at Del Posto) to open a trio of restaurants in the former Del Posto space: Al Coro, a fine-dining Italian restaurant; Discolo, a subterranean cocktail bar; and Mel’s, a casual pizza restaurant. Just months after it opened, Al Coro was awarded two stars from the Michelin Guide.
