Intrestco LLC | Lifestyle • Hospitality • Investment

Aglibot is known the world over as “The Food Buddha” for his dedication to his heritage and menu development which inspired his television show “Food Buddha”, premiered on TLC in the summer of 2010. He has been a repeated guest on NBC’s “Today Show”, “Windy City Live”, and “Good Morning America” as well as “The Ellen DeGeneres Show”, Food Network’s “The Best Of”, “Your LA TV”, Style Network’s “It’s my Party”, Fox’s “Live Like a Star”, “Entertainment Tonight”, “Good Day L.A.”, “Extra” and many more! Print features include Food & Wine, Bon Appetit, CS Magazine, which named one of his ventures’, Sunda, “Best New Restaurant in 2009”, and the Chicago Sun-Times and Chicago Tribune.. Recently, he was featured as a contributing chef in the recently published “I Love Bacon” cookbook and the “New Asian Cuisine” cookbook and named one of “Star Chefs” in 500 Chefs to Know. Rodelio has also been a repeated guest chef at the prestigious James Beard House.

Rodelio’s career as a celebrity chef began over 10 years ago when he became the opening executive chef of the celebrity studded Koi Restaurant in Los Angeles. Soon after he developed his own concept, Yi Cuisine, named one of the “Best New Asian Restaurants” in 2005 by Food & Wine magazine. In the winter of 2007, Aglibot was brought on to consult and help conceptualize the Michelin Recommended and very well received Sunda New Asian restaurant in Chicago.

In the spring of 2010, Aglibot and BLT Restaurant Group in New York entered a partnership for Rodelio to create an Asian Gastro pub concept for BLT. Aglibot’s
multi-unit experience and scalability made him the most dynamic choice to lead BLT as its Corporate Executive Chef. Over a 9 month period, Rodelio orchestrated the opening of 6 restaurants to which he tailored menus and recruited key personnel, as well as managing the company’s existing 19 restaurants.

In the winter of 2007, Aglibot was brought on to consult and help conceptualize Sunda New Asian restaurant in Chicago. And after 2 years, Sunda ultimately was launched in the spring of 2009 and the accolades are still coming. Aglibot oversaw the culinary program at Sunda as Founding Chef until the spring of 2011. His menu and influences still remain as Sunda’s culinary foundation.

In the spring of 2010, Aglibot and BLT Restaurant Group in New York created a partnership for Rodelio to create an Asian Gastro pub concept for BLT. Aglibot’s multi-unit experience and scalability made him the most dynamic choice to lead BLT as its Corporate Executive Chef. During a 9 month span, Rodelio orchestrated the opening of 6 restaurants to which he tailored menus and recruited key personnel, as well as managed the company’s 19 restaurants. In 2011, Rodelio help found a Chicago-based non-profit charity called “In Chef’s Hands” a foundation that recruits notable chefs to provide cooking experiences to passionate food people who live with special needs. He serves on the Board of Directors and continues to do “one on one” food experiences with the participants.

Rodelio has developed over 20 concepts and menus throughout the US including Asia. Currently, Rodelio continues his creative prowess with hotel restaurant concepts in Memphis and in Chicago, International projects on his calendar include a posh Asian restaurant named “Sesame” in Hong Kong recently opened last month, January 2012.

His unpretentious food style, knowledge of ingredients and exciting food traditions, combined with his illuminating personality and a pure enjoyment of eating and discovering new flavors, has resulted in a very fortunate addition to the United States’ culinary landscape. Earth and Ocean is a lifestyle concept restaurant developed with partners Aeron Lancero and Paul Lee.