Chef Kir Kir

Kir Rodriguez

Pastry chef & chocolatier

Culinary chef

Wine Sommelier

A former monk with a music and Spanish Literature degree from college, Kir decided to change gears and jump into the world of food. Raised on a farm in the countryside of Puerto Rico and with a genuine love and commitment to wholesome ingredients, this was a no brainer. Now with twenty years of experience in the culinary arts, with specialities in pastry, chocolate and sugar sculpting, a degree from the Court of Master Sommeliers, and certificates of proficiency in coffee and olive oil, Chef Kir loves the world of food in all its manifestations: planting, growing,  harvesting, cooking and, most of all, enjoying it with family and friends. His love for food has taken him to compete in multiple pastry competitions and appearances on the Food Network. He is a 1998 graduate of the French Culinary Institute under the mentorship of Jacques Torres, Alain Sailhac, Jacques Pepin and Andre Soltner, and has taken additional classes across the United States and in Italy. Chef Kir has worked in renowned Manhattan institutions such as Daniel, Union Square Cafe, Le Cirque and Orso. He later taught at the International Culinary Center (formerly the French Culinary Institute) for 16 years. In 2021 he started working as Head Pastry Chef at the Ryland Inn. He loves to explore food during his travels, which have taken him to Canada, Mexico and Central America, the Caribbean, South America, Ireland, Scotland, France, Italy, Spain, and China.  When at home with his spouse, Chef Kir relaxes by working in his garden, or singing in vocal ensembles at Carnegie Hall and Lincoln Center.