Today we’d like to introduce you to Dayron Rodriguez.
Hi Dayron, so excited to have you with us today. What can you tell us about your story?
My name is Dayron, and I’m a chef with over ten years of experience in the culinary industry. My journey began in Havana, Cuba, where creativity and resilience were a part of everyday life. From a young age, I realized that food was my language—it was how I connected with people, celebrated life, and expressed care. I started cooking for family, friends, and community gatherings, and that passion quickly became a professional calling.
Over the years, I worked in several kitchens across Cuba and Mexico, progressing from line cook to chef de cuisine. That time gave me a strong foundation in Cuban, Italian, and Mexican cuisine, as well as a deep respect for fresh ingredients and authentic techniques. Working in Mexico was particularly enriching—it not only expanded my understanding of regional flavors, but also inspired the concept for one of the most beloved services we offer today: our live taco station, which is now a signature experience in our catering business.
In 2022, I relocated to Miami with a clear vision: to start something of my own. I began working in local restaurants, including Mulata and Grilled Cheese Gallery, where I took on responsibilities beyond the kitchen—managing operations, training teams, and refining customer service strategies. I also had the opportunity to work with the University of Miami’s Athletics Department as a Nutritionist Assistant, supporting performance-based nutrition for student-athletes, particularly the football team. This experience expanded my understanding of the nutritional side of food, complementing my culinary skills with a wellness perspective.
Today, I work full-time as a chef at Grown Restaurant, and in October 2024, I co-founded DeleiteS Events & Catering with my wife, Shallya—an experienced event professional. DeleiteS is more than a business; it’s a dream we carried with us from our backyard in Havana to the vibrant city of Miami. We specialize in live culinary experiences: taco bars, grill stations, paellas, brunches, charcuterie boards, and private dinners. I oversee the entire culinary side—from menu development to execution—with a commitment to making every bite unforgettable.
We’re a small, family-run company (for now), but we take pride in the love, attention to detail, and passion we bring to every event. For me, the greatest reward is watching people come together around food we’ve created with purpose and care. It’s not just about cooking—it’s about creating moments people will remember.
Would you say it’s been a smooth road, and if not what are some of the biggest challenges you’ve faced along the way?
It definitely hasn’t been a smooth road. Coming to the United States felt like starting from scratch. Even though I had years of experience as a chef in Cuba and Mexico, I arrived here with no network, no references, and no guarantees. I took jobs below my skill level just to get my foot in the door, and many times I felt that my talent and potential went unnoticed. But I never stopped showing up, learning, and working with integrity.
One of the biggest challenges has been balancing a full-time job with building our own business, DeleiteS Events & Catering. Managing professional kitchen duties during the week and catering events on weekends—while also being present for my family—has required a lot of sacrifice and discipline. But for me, this isn’t just “more work”; it’s meaningful work.
Creating custom experiences for our own clients, building something from the ground up, and watching our brand grow—it all reminds me why we started. Every challenge has made us stronger, more united, and more grateful.
Our story is still in progress, but every step brings us closer to the dream we once imagined together in the backyard of our home in Havana.
Thanks – so what else should our readers know about DeleiteS | Events & Catering ?
I bring a decade of culinary experience, blending the vibrant tastes of Cuban, Mexican, and Italian kitchens into every dish I create. My work ranges from traditional recipes to contemporary culinary innovations, always focusing on fresh, authentic ingredients and creative presentation.
Currently, I lead the culinary operations at DeleiteS Events & Catering, a business I co-founded with my wife. We specialize in live food stations—such as taco bars, grills, paellas, and charcuterie—that offer interactive and memorable dining experiences for our clients. I’m responsible for everything from menu design to the execution and presentation of each event.
What I’m most proud of is how our small, family-run business has grown while I continue to work full-time as a chef. Our clients often say that what sets us apart is the passion and attention to detail we bring to every dish and event. For me, it’s not just about cooking; it’s about creating moments that bring people together and celebrate culture, community, and joy.
What distinguishes me is the combination of professional culinary training, diverse international experience, and a strong commitment to food safety and nutrition. My work alongside nutritionists has given me a unique perspective on how food impacts health and performance, which I incorporate into my culinary approach.
Ultimately, my goal is to keep innovating while honoring the flavors and traditions that inspire me, delivering exceptional quality and genuine hospitality in every project I undertake.
Where do you see things going in the next 5-10 years?
Over the next 5 to 10 years, I believe the culinary industry will continue evolving towards greater sustainability, health-consciousness, and personalized experiences. Consumers are becoming more aware of where their food comes from and how it impacts their health and the environment. This means chefs and businesses will need to prioritize sourcing local, organic ingredients, reducing waste, and offering menus that cater to diverse dietary needs without compromising flavor.
Another important shift I see is the growing integration of technology—whether through smarter kitchen equipment, digital ordering platforms, or virtual culinary experiences. This will not only improve efficiency but also open new ways to connect with customers and personalize their dining journey.
Additionally, I think there will be a stronger focus on cultural authenticity and storytelling through food. Diners want to understand the heritage behind their meals, which creates opportunities for chefs to highlight traditional ingredients and cooking techniques in innovative ways.
For catering and events specifically, I see a rise in interactive and immersive dining experiences—like live cooking stations, food pairings, and chef-led tastings—that turn eating into a memorable social event.
As a chef and business owner, I’m excited to embrace these trends while staying true to the core values of passion, quality, and hospitality that have always defined my work.
Contact Info:
- Website: https://www.deleitesevents.com
- Instagram: deleitescatering
- Facebook: https://www.facebook.com/deleitesevents
- LinkedIn: http://linkedin.com/company/deleites-events-catering-llc
- Other: https://g.page/r/CZaVxRxGDResEAI/review
