Ignacio Rodino was born in Buenos Aires, Argentina. Ignacio spent most of his childhood in the Province of Cordoba. Here he helped out family members who owned beef, cattle and pig farms, butcheries and a mozzarella factory.
Ignacio Rodino started his culinary career at the age of fourteen in Brisbane. He has worked in various prestigious fine dining establishments, mainly in Queensland.
Ignacio has had experience as a private chef for Team Vodafone and Jim Beam Racing teams. He has won or been a place getter in various industry competitions including the 2014 Australian Meat & Livestock secondary cut competition.
Ignacio Rodino is currently the Demi Chef for Treasury Casino’s The Lab Bar & Restaurant.
