Originally from Mexico City, Fernández brings a wealth of international experience to Bishop’s Lodge, having served in leadership chef roles at esteemed hospitality brands including Aman Resorts, Capella Resorts, and Four Seasons. His culinary journey has taken him across the globe – from Mexico to Bhutan, the Dominican Republic to Switzerland, and most recently, Jackson Hole, Wyoming. His previous experience also includes working at the two-Michelin-starred The Dolder Grand in Zurich, Switzerland.

A passionate traveler and triathlon enthusiast, Fernández Rodríguez is deeply inspired by global cuisines, classical philosophy, and the transformative power of food. He holds a degree in Culinary Arts Management from César Ritz Colleges Switzerland, as well as from Fundación Mier y Pesado de la Salle in Mexico.