Eduardo Rodrigues Named Exec. Chef for Seminole Brighton Bay

OKEECHOBEE, FL – Seminole Brighton Bay Hotel & Casino has named Eduardo Rodrigues as its Executive Chef. He will be involved with the resort’s dining venues including the 126-seat EE-TO-LEET-KE Grill, Josiah Steakhouse, and a fast-service and carry-out cafe offering a combination of items.

Rodrigues, who moved at an early age from North Carolina to Florida, has an extensive background leading upscale resorts, iconic hotels, and private clubs in South Florida. He has mastered various cuisines including Portuguese, Italian, French, Spanish, American Southern, Caribbean, and Latin American. 

With 18 years of experience, Rodrigues most recently worked at the Sheraton Miami Airport Hotel & Meeting Center. Additionally, he worked at the Islamorada Resort Collection in the Keys, where he led Islamorada’s famous Tiki Bar and the Ciao Hound Italian Bistro. He also worked with the raw bar restaurant and catering department within the resort.

Rodrigues has managed venues including the historic National Hotel on South Beach, and other previous employment stops included the Miccosukee Resort & Casino and Mangos Tropical Cafe, where he was featured as one of the top chefs on South Beach by the Miami Beach Chamber of Commerce’s Chefs Care Cookbook