Juan Rodriguez

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Rodriguez opened a little catering operation in 2015. Maybe you've heard of it. Magdalena's Catering and Events topped Fort Worth Magazine's Best of List as Staff Pick for Best Caterer in 2017, and he received Reader's Pick for Best Chef in 2018.

His career began with a degree from the Art Institute of Dallas in 2001. Rodriguez gained experience in notable kitchens like Classic Café, Angeluna, Rough Creek Lodge and Lonesome Dove before landing at Reata for eight years — becoming Reata's executive chef in 2009.

Now, along with a busy catering schedule, he hosts sell-out supper clubs with a view of downtown from the patio at Magdalena's. “We tell a story with our dinners; we make a connection on what it means to be a true Fort Worthian,” he says. “I think that's where our business fits into Cowtown culture.”

His wife, Paige, is also his business partner, and together they have built a reputation for catering events with unique flair, including an extravagant paella dish that's a real showstopper. Juan and Paige welcomed their 10-month-old baby boy, Lucas Knox, this year.

He still has the same passion for allowing the ingredients to shine. “I like exploring traditional Mexican recipes and revamping them. Nothing too crazy. Just elevating the recipe,” he says. Rodriguez describes his style of cuisine as, “Mexican with some twists.”

Rodriguez named the business after his first love: “My grandmother, Magdalena, she made simple food,” he says. “I own the place and have no investors in it. We make all the calls. We took a $30,000 loan from my uncle and turned it into something great.”

Outside of work, Rodriguez is a fan of Whataburger, just like the rest of us, and you might find him playing soccer to let off some steam. But, in the kitchen his creativity juices really flow.

Recent inspiration came from a trip to New York. “I was able to stage at Cosme, which is the No. 23 best restaurant in the world [as rated by Diner's Club].” Staging means Rodriguez got the chance to cook alongside chef Enrique Olvera and his team to learn about their techniques. The clean take on their cuisine really spoke to him. “Just their style of cooking and how simple it is. I have definitely incorporated that into my cuisine.”

Rodriguez loves being a part of the Fort Worth culinary community. “All the chefs are very loyal to each other,” he says. “The independent chefs and owners try to help each other out to stay on top of all the corporate chains that are coming in. There's a group of chefs who would bend over backward to help out.”

Competing Dishes

Round One: Fried chicken ratatouille with biscuit

Round Two: Chicken risotto with spinach and olive

Round Three: Duck a l'orange

 

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