OKEECHOBEE — Seminole Brighton Bay Hotel & Casino has named Eduardo Rodrigues as its Executive Chef.

Reporting to the Director of Food & Beverage, Andrew Poliquin, Rodrigues will be involved with the resort’s dining venues including the 126-seat EE-TO-LEET-KE GRILL, a steak house (Josiah Steakhouse) with 62 seats and a fast-service and carry-out cafe offering a combination of items from a coffee bar (Constant Grind) and pizza kitchen (Slice).

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 was most recently 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 also managed venues like the historic National Hotel on South Beach. He was part of a cooking event there that included such notables as Emeril Lagasse, Susan Spicer, Wylie Dufresne, and the late Anthony Bourdain.

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.