Rodrigo Campos, born in San Salvador, discovered his passion for cuisine as a child and carried it to New York at age 15. A serendipitous encounter with the legendary André Soltner opened the doors to the world’s most demanding kitchens. By nineteen, he was honing discipline at Thomas Keller’s three-Michelin-star Per Se; at twenty-three, he rose to sous chef at Gabriel Kreuther, awarded two Michelin stars. Two years later, Daniel Boulud entrusted him as chef de cuisine of Centurion New York, and at twenty-six, elevated him to the youngest executive chef in his fine-dining empire.