Salvador Rodriguez
“I was told, ‘No one will eat Latino food.’ I believed otherwise—and proved that food is a powerful bridge between people, history, and culture.”
Salvador Rodriguez
Occupation: Chef, Ambassador, Teacher, Mentor
State of Residency: Victoria.
Favourite place in Australia: Uluru
Upon arrival: Impressed by Australia’s strict food safety laws
Story edited by Lucy Coulson and Cristina Abela
Chef Salvador Rodriguez’s journey is a testament to dedication, passion and cultural fusion in the culinary world. With 29 years of experience across restaurants, hotels and tapas-style cafés, he has become an influential figure in Latin American cuisine, both in Australia and globally. As Vice President of Union Centro Americana D’Arte Culinario & Turismo (UNICEARCT) and a Food Ambassador for Australasia, he is committed to preserving and sharing the flavours of the Americas through education, mentorship and collaboration.
Previously, Chef Salvador was a restaurateur in Melbourne’s Inner West, where his restaurant, Nuevo Latino Los Rodriguez, became a beloved destination for authentic Latin hospitality until 2019. From there, he transitioned into teaching and traveling, spreading the essence of Latin American gastronomy across Australia, Japan and the Americas. His culinary philosophy is deeply rooted in early memories of cooking with his mother, a chef herself, and his passion for high-quality, fresh ingredients. Upon arriving in Australia in the early ’90s, he embraced the challenge of introducing Latin American flavours to a new audience, bridging cultures through food and refining his techniques alongside a diverse community of chefs.
Chef Salvador’s love for culinary exploration expanded even further through his marriage to a Japanese chef, inspiring him to blend Latin and Asian influences. His mission goes beyond cooking he seeks to educate, inspire and protect Latin America’s culinary heritage, ensuring future generations understand the depth of its traditions. Whether working with students, collaborating with fellow chefs or cooking for special Latin American celebrations, he approaches each dish with passion, storytelling and a deep respect for culture.
TELL US YOUR STORY
I arrived in Australia in the late 1980s, driven by a deep curiosity for different cultures and the desire to expand my culinary knowledge. Coming from a family rooted in Latin cuisine, I saw Australia as a place where my skills could grow and be appreciated, especially as multiculturalism was beginning to shape the country’s food scene. I didn’t have professional contacts when I landed, but I had an unwavering passion for food and a strong belief that people would one day embrace the flavours of Latin America, despite being told that “no one will eat that Latino food”
Without wasting any time, I walked the streets of Melbourne, observing where people ate and applying for jobs in those same places. The food scene was different from what I knew back home, and I knew that to succeed, I had to immerse myself in it, learning from chefs from all over the world while staying true to my Latin American identity. My first real job was at Café Bohemio in the late 90s, a restaurant that introduced me to Latin American cuisine as it existed in Australia. This experience allowed me to share my own Salvadoran heritage while also adapting to my new culinary home. It also connected me with the Latin community, helping me find my place in this country.
As I gained experience in fine dining restaurants and five-star hotels, my credibility in the industry grew. But I always made sure to maintain my focus on high-quality ingredients, freshness and Latin flavours — this is what set me apart. After managing multiple venues across Melbourne, my wife Yoko asked me a simple but life-changing question: “Why don’t you run your own restaurant?” At the time, truly authentic Latin eateries were rare, so we took the leap.
Salvador and his mum at Nuevo Latino Los Rodriguez 2018
Opening Nuevo Latino Los Rodriguez was a defining moment in my career. The restaurant wasn’t just a business — it was a cultural space where the Latin-Australian community could reconnect with the flavours of home. We offered more than just food; we brought people together through the warmth of Latin hospitality. Even though the restaurant closed in 2019, its impact remains strong. To this day, people still ask me when I’ll open another Los Rodriguez.
But life doesn’t stop in one place. As I continued growing professionally, I realised that food, travel and teaching were my true passions. In 1999, I persuaded my mother, my brother (also a chef), and some colleagues to start a private catering business — Los Rodriguez. This allowed us to continue sharing Latin flavours in a more personal and intimate way. Later, in 2019, I became an educator with the National Food Institute, a national training academy specialising in apprenticeships for students with special needs. Teaching became a new way for me to give back, helping young aspiring chefs develop their skills and confidence in the kitchen.
As Vice President of Union Centro Americana D’Arte Culinario & Turismo (UNICEARCT), I’ve had the honour of creating opportunities for Latin American chefs to share their heritage on a global stage. Today, I continue travelling the world teaching, cooking and preserving the culinary traditions of the Americas. My latest project? Writing a cookbook that highlights the versatility of Latin cuisine, telling the stories behind each dish and its cultural significance.
Looking back, my journey in Australia has been one of perseverance, passion and cultural pride. The road wasn’t always easy. I faced challenges, from adapting to a new culinary scene to proving that Latin American cuisine had a place here. But through hard work, I’ve not only built a career but also a community that shares my love for food. And that, to me, is the greatest reward of all.
CHALLENGES
Language barrier - When I first arrived in Australia, English was a challenge, especially in fast paced kitchens where clear communication is crucial. I immersed myself in the language; taking courses, practicing with colleagues and picking up kitchen lingo through hands-on experience. Over time, my confidence grew and I was able to connect more easily with both coworkers and customers.
Salvador catering for an “Integrating to Australia” workshop in 2023, presenting food from around the world to introduce participants to the diversity of food we find in Australia.
Adapting to the Australian food culture - Coming from a Latin American culinary background, I had to adjust to Australia’s food scene, which focused on fresh, simple ingredients. Some Latin staples weren’t readily available, so I embraced the challenge — sourcing local produce, experimenting with new flavours and blending Latin and Australian influences. This approach not only helped me adapt but also became my signature style, creating dishes that resonated with a wide audience.
Opening a business and managing a restaurant - Launching Nuevo Latino Los Rodriguez was a huge milestone, but it came with challenges — navigating permits, marketing and the competitive Melbourne food scene. I tackled these by seeking advice from business mentors, attending workshops and leaning on my family for support. Through persistence and a willingness to learn, I built a restaurant that became a well-loved spot for Latin-Australian cuisine.
CONTRASTS AND SIMILARITIES
Family-centered culture vs. independence - Back home, family is everything. Multiple generations live close, and gatherings are a way of life. In Australia, independence is more valued, and people tend to follow their own paths earlier. This shift was an adjustment, but my deep connection to family helped me build strong relationships here. It also inspired me to create a family-run business, Los Rodriguez, where I could bring people together through food and hospitality.
Los Rodriguez catering dream team Salvador and Yoko making participants happy with their delicious food that feels like home.
Passionate hospitality vs. laid-back attitude - In Latin America, hospitality is about warmth, connection and making guests feel like family. In Australia, dining is more casual and convenience-focused. I embraced the relaxed Aussie approach while staying true to my culture’s emphasis on personal, heartfelt service. This balance made Los Rodriguez more than just a restaurant — it became a welcoming space where people felt at home.
Food Culture - Both Latin America and Australia value fresh, high-quality ingredients, but the culinary landscapes are different. Latin American food is rich in tradition, while Australia’s food scene is a multicultural mix. I saw this as an opportunity — by blending Latin flavours with local Australian ingredients, I created dishes that honored my roots while appealing to a diverse audience.
PIECE OF ADVICE
Be open, but don’t lose sight of who you are - Moving to Australia is exciting but comes with challenges. Approach it with an open mind. Embrace the culture, respect local customs and engage with the community. At the same time, never lose sigith of who you aer and where you come from. Stay connected to your roots — your culture and traditions are part of who you are. Australia thrives on diversity, and your story adds to its richness.
Work hard but be resilient - Success takes more than talent; it requires consistency, resilience and focus. Build relationships, seek mentorship and always be open to learning. Stay authentic — your values and uniqueness matters and people connect with those who stay true to themselves. When things get tough, remember that every struggle is an opportunity to grow. Never underestimate the power of persistence.
Ask for help - Struggles are part of every journey. Don’t hesitate to ask for help. Lean on supportive friends, family, or mentors. Resilience will carry you through — trust the process and keep moving forward. Take things one step at a time.
Salvador with wife Yoko attending the Hispanic Society Gala Night
IN THE NEXT FEW YEARS…
Chef Salvador envisions a future filled with continued growth, both personally and professionally, as he works to leave a lasting impact on the culinary world and his community. His next ambitious goal? Setting a Guinness World Record by cooking the largest Pupusa in Australia an effort to introduce this beloved dish to a wider audience while celebrating the richness of his heritage. Through every meal he prepares and every lesson he shares, Chef Salvador remains dedicated to keeping Latin American culture alive, using food as a powerful bridge between people, history and tradition.
Some of his goals include expanding his reach as an educator and mentor, helping the next generation of chefs, as well as author a cookbook or culinary guide that showcases the richness of Latin American cuisine while providing a bridge to modern culinary techniques. Whatever happens, every step will be a reflection of his passion for food, his love for his heritage, and his commitment to creating lasting, positive change in the culinary world.
Do you want to follow his journey?
Connect with Salvador on Facebook or Instagram follow him
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With love and gratitude - The Latin Stories Australia team