Entertainment

A Culinary Visionary: Chef Eliab Rodriguez of STK Steakhouse Downtown

NY Weekly Staff

February 26, 2025
4:10 pm

By: Victoria Talbot VP Media

Up close and personal with STK Steakhouse’s top Chef Eliab Rodriguez.

Chef’s Background & Inspiration

What inspired you to pursue a career in the culinary world?

Since I was very young, I’ve always had a deep fascination with gastronomy. This interest grew even more when I realized that cooking is not just an art but also a discipline that requires dedication and constant effort. What attracted me most was the teamwork needed in the kitchen, an environment where collaboration and commitment are essential for success. This combination of creativity, precision, and working together is what inspired me to pursue a career in the culinary world.

Can you share a bit about your early experiences in Hermosillo, Sonora, and how they shaped your approach to cooking?

My early experiences in the kitchens of my hometown, Hermosillo, Sonora, were very rewarding. I had the opportunity to meet great chefs who taught me techniques that I didn’t learn in culinary school. My first job in the kitchen was making sandwiches at “El Mercadito,” a small but well-known restaurant in the city. Chef Sandra Chávez, who is a very talented and knowledgeable professional, played a key role in my training. Although my time at the restaurant was relatively short, lasting a couple of years, I learned a lot from her and from the dynamics of a real kitchen.

Photo Courtesy: VP Media Agency / @vpmediaagency

You’ve worked at renowned restaurants like Nusr-Et Steakhouse—what were some key lessons you learned from those experiences?

Working in great restaurants like Nusr-Et changed my life. I learned a lot about cooking, but it also helped shape me as a person. In that restaurant, I worked long hours, doing many tasks like washing dishes, making salads, working on the grill, and butchering meat, all on the same day. This experience taught me to value my work and to stay humble. One of the most important lessons was learning to give the same quality and dedication to every dish, whether I was preparing it for a celebrity or a 10-year-old child, always with the same precision and care that my experience as a chef allowed at the time.

How has your Mexican heritage influenced your cooking style and the dishes you create at STK?

I come from the state of Sonora, a region famous for its beef, which I consider some of the best in the world. From a very young age, I learned to light the charcoal and make barbecues, a tradition deeply rooted in our culture. Barbecue is our way of celebrating but also of finding comfort in difficult times. If we have a reason to celebrate, we prepare a barbecue, but we also do it if we’ve had a bad day, lost our job, or experienced a loss. It’s an essential part of our culture. Many times, if there’s nothing planned, making a barbecue becomes the perfect excuse. As I mentioned, carne asada is a fundamental part of my identity, which is why I strive to ensure that every steak I prepare at STK is among the best in the city.

The STK Experience

https://www.instagram.com/reel/DGL-mCRRPQD/?igsh=YmpiNTYyZjRkNGk4

What makes STK Steakhouse Downtown unique compared to other steakhouses in New York?

That’s a great question. As a chef, you always aim to not only stand out from nearby restaurants but also to improve yourself every day. As a diner, you look for great food, excellent service, and a nice atmosphere. In this sense, I believe STK Steakhouse Downtown often meets all those requirements and often stands out from many other steakhouses in the city, which sometimes offer more standard food, just following what the restaurant chain dictates.
STK is full of people who truly love what they do, and that passion shows in every detail, from the kitchen to the service. Not every place can claim to have such a committed and enthusiastic team.

Can you walk us through the creative process behind crafting a menu that balances innovation with tradition?

Every special dish I create for the menu has a story behind it. From recipes my grandmother used to make for me to fun memories with my friends. All my inspiration starts there, with memories from my life. From that point, I put those ideas into practice, using modern techniques to elevate the dish’s quality and enhance its presentation, always seeking a balance between innovation and my personality and roots.

How do you ensure that each guest has a memorable dining experience beyond just the food?

I pay a lot of attention to details. Every dish is a greeting from the chef to the customer. Making sure the plate is clean and tastes good is the least you can do for them. As a chef, I try to be empathetic with my diners. After years of working in kitchens, you start to notice when, for example, a young couple is on a date and the boyfriend wants to impress his companion. In those cases, I like to send them a complimentary salad and go out to greet them. For me, the details are what really make the difference.

STK is known for its vibrant atmosphere. How does the energy of the restaurant influence the way you design and present dishes?

The vibrant energy of STK directly influences how we design and present the dishes. STK is a well-established name in the restaurant industry, so we focus on creating unique dishes while keeping traditional flavors that have been key to the restaurant’s success. Also, since many of our customers are active on social media, I make sure each dish is visually appealing and ‘Instagrammable,’ always aiming for it to look as delicious as it tastes.

Signature Dishes & Techniques

Your braised short rib and maple-rubbed salmon are crowd favorites—can you share the inspiration behind these dishes?

These dishes are the restaurant’s signature, and they’re quite popular throughout the country. I simply prepare them with a lot of respect.

Your family’s cheesecake recipe is featured on the menu—what makes it special, and why was it important for you to include it?

That’s a funny story. When I started working at STK as a new chef, I had to follow many of the recipes set by the restaurant. One day, I ran out of ingredients for the cheesecake, so I decided to make my mother’s recipe, a cheesecake with few ingredients but very delicious. The response from the guests that night was quite positive.

https://www.instagram.com/reel/DGRKPq2x43D/?igsh=MWtqczMza3V3bW02Yg%3D%3D

What’s your personal favorite dish on the menu, and why?

My favorite dish is the Delmonico steak, a 14 oz Dry Aged Ribeye. Its flavor is truly remarkable, but the story behind it is even more special. I remember when I was in school, I had to do a presentation about a famous restaurant. As we know, Delmonico’s Steakhouse was one of the first Fine Dining restaurants in New York, revolutionizing the food world back in 1827. Having a steak that honors that restaurant while also reminding me of my university days and where I come from is incredibly meaningful to me.

Fashion Week & High-Profile Dining

STK hosted an exclusive dinner during Fashion Week. How do you tailor the menu for such high-profile events?

For high-profile events, as you mentioned, my goal is to show them the exceptional quality of food we can create. I like the menu to be an experience from the moment they walk through the door. For that night, I paired two wines with two different amuse-bouches just to welcome them and slowly prepare their palates for the quality of the dishes to come. Once they noticed the high level of quality we offer, my plan was to continue with STK’s most famous appetizers, just to remind them why they chose us for such a special occasion.

How do you approach plating and presentation, especially for an audience that appreciates aesthetics as much as taste?

Personally, as a diner, the first thing I want to see in my food is a good presentation—something that attracts me to eat it just by looking at it. Playing with colors and flavors is very important. I like to decorate my dishes with edible elements that also have a role in the dish.

Have you ever created a dish specifically inspired by fashion or art?

Yes, for the Fashion Week menu, we created healthy dishes full of colors. We also looked for trendy dishes and added STK’s personal touch.

Industry & Future Plans

The culinary industry is always evolving—what trends excite you the most right now?

What excites me the most is molecular cuisine. I really like tasting menus, and it’s something I would like to start offering at STK to provide our guests with a more innovative and unique experience.

What advice would you give to aspiring chefs looking to make a name for themselves?

Work harder than everyone else, and always do it with humility. Make sure your work speaks for itself, and that will be your passport to travel the world and leave a mark in the industry.

If you could cook a meal for any celebrity or historical figure, who would it be, and what would you serve?

There is a famous cookbook author in my country, his name is Chef Luis Jiménez. During my university years, we were asked to buy his book, but at that time I didn’t have the money for it. My classmates bought it but didn’t pay much attention to it. When I moved to New York, I remember buying his book and reading it while drinking coffee in Central Park before my long shifts at the restaurant. That book helped me a lot during tough times in the kitchen, so much so that the author is now my friend, and we stay in touch.

I have never cooked for him, and I’ve always waited for that opportunity to give back some of what he helped me with in my journey as a chef. If I could, I would cook seared pan scallops with some molecular cooking technique because I know he doesn’t like that kind of new technique, but maybe I could make him smile. Then, I would serve sea bass so he could see my technique of filleting fish, and maybe he would give me feedback about it, as he is a master at it.

And finally, I would offer him my mother’s cheesecake to show him that what I love and honor most in life is my family.

What’s next for you? Any upcoming projects, collaborations, or new dishes you’re working on?

I have many projects going on. First of all, I want to keep growing as a chef, and someday I would like to have my own restaurant. Also, the summer menu is coming soon, and I’m working on new ceviches and entrees as Chef specials to offer our guests something fresh and unique.

Finally, in one sentence, how would you describe the perfect dining experience at STK?

The perfect dining experience at STK is one where every detail, from the food to the atmosphere, comes together to create a moment that feels both special and unforgettable.

Published by Drake M.