Boise-based Hotel Renegade recently hired Reno Rodriguez as its executive chef. The business is looking to open its doors in spring of next year.
Rodriguez will oversee all culinary operations, including Baraboo Supper Club, The Highlander rooftop lounge, in-room dining and private events, a release stated. He will also create the hotel’s menus, train and manage staff, and work to create memorable dining experiences.
The chef is a graduate of the California School of Culinary Arts Le Cordon Bleu program. He was also the executive chef of Anthony’s Boise, and has experience working in hotels in Hawaii and at the MGM Grand and Bellagio in Las Vegas.
“[Rodriguez is] a proven talent and has a great passion for refining his craft and creating unique and flavorful menus that are as beautiful as they are delicious,” said Tyler Hall, director of food and beverage operations at Hotel Renegade in a statement. Hall also described Rodriguez as a “powerhouse” chef.
The boutique Hotel Renegade will feature 122 guest rooms and suites.