Hillsboro Beach Resort Names Jason Rodriguez Executive Chef of Roí

Hillsboro Beach Resort is excited to welcome Chef Jason Rodriguez as the new executive chef of its restaurant, Roí, located on Hillsboro’s private beach along the Millionaire Mile. In his role as executive chef at Roí, Rodriguez’s focus is on flavor, no matter the simplicity of the dish. He will oversee kitchen operations, cocktail and wine selections, and the expansion of the menu, which he has already doubled in size. Chef Jason Rodriquez has dreamed up new menu items to impress first-time guests and regulars alike. In creating the new dishes, the chef drew inspiration from his diverse experience in the kitchen while still adhering to Roí’s signature coastal aesthetic. 

“Chef Jason is known for putting an innovative spin on traditional dishes, and we are excited for him to bring his unique style of cuisine to Roí,” says Ann Durso, general manager of Hillsboro Beach Resort. “Food and beverage is an important component of a guest’s experience and we believe his culinary creations will leave an impact.” 

“Chopped” alum, Chef Jason Rodriguez has over 15 years of experience as a chef; each position expanded and diversified his culinary expertise. He has been professionally trained in French and Asian cuisine, and is known for his fusion-style twist on classic dishes. Prior to accepting the executive chef position at Hillsboro Beach Resort, Chef Rodriguez worked at some of the most iconic restaurants in New York City including Bond Street, an upscale Asian restaurant beloved by celebrities and alongside globally-celebrated chef, Jean George. In 2021, he began his own restaurant, Avalon Steak & Seafood in Delray Beach, Florida. 

“In the future, I plan to grow the menu by offering a seafood-forward menu at Roí, synonymous with the gorgeous view overlooking the water,” explains Rodriguez.

Rodriguez is introducing a Chef Tasting Menu at Hillsboro available Friday through Sundays consisting of a five course meal. Prior to the weekend, he will be connecting with the team to brainstorm five appetizers, entrees and desserts for guests looking for a fine dining experience at Roí. 

The new appetizers menu features the Buffalo Cauliflower Bites ($13) with a creamy blue cheese dipping sauce; the Cajun Chicken Wings ($15), with the option of bbq, ranch or buffalo style served with a creamy blue cheese sauce and refreshing celery; or the Market Salad ($14), a mix of roasted cherry tomatoes, shaved baby carrots, pickled golden beets, and a fresh green goddess dressing. Other menu highlights include the Avocado Toast ($14), made with smashed avocado and topped with feta and cherry tomatoes with the choice to add an egg for $2; or Chicken Quesadilla ($15), made with sweet caramelized onions and peppers with a chipotle mayo sauce.  

The restaurant also boasts a diverse menu of sandwiches perfect to satisfy any guests’ cravings. A few options are the Blackened Fish Sandwich ($22) a charred, blackened flounder topped with coleslaw and a side of house-made pickles; the Beach Burger ($20),  topped with a sweet and savory bacon jam, caramelized onion aioli, and house pickles; or the Breakfast Club ($13), served on a brioche bun, this burger is made with a fried egg, crispy bacon, avocado and tomato. For a lighter alternative, guests can also enjoy the Curry Chicken Salad Wrap ($18), served with cranberries and toasted almonds or the Fresh Mozzarella ($15), a pesto and roasted pepper sandwich served on a ciabatta roll with soft mozzarella cheese slice. All sandwiches are  served with french fries or a green salad.

The new entrees at Roí will be all the craze with a savory Grilled Salmon ($26) accompanied with broccolini, basil whipped potatoes and chili soy butter;  Macaroni & Cheese ($18), made with cheesy cheddar and smoked gouda with chili breadcrumbs on top; or the Bucatini ($24), flavorful sausage meatballs engulfed in a roasted tomato sauce, tomato and basil. A few other dishes include the Chicken & Waffles ($24) featuring spinach cheddar waffles with grilled chicken and a sweet and spicy chili honey sauce drizzled over; or the Fish & Chips ($24), the catch of the day served with malt vinegar fries and an herb lemon tartar sauce for dipping. 

Roí is currently open seven days a week, offering breakfast, lunch and dinner. The restaurant also offers a specialty menu of craft cocktails, beers and wines. At this time Roí is open exclusively for hotel guests.

News and information presented in this release has not been corroborated by FSR, Food News Media, or Journalistic, Inc.