Rodolfo Castellanos

Rodolfo Castellanos is a Mexican chef from Oaxaca whose work celebrates the region’s ingredients, culinary traditions, and cultural heritage. His cooking brings together respect for traditional recipes and techniques with contemporary and French influences, creating a distinctive dialogue between past and present. Raised around his family’s small restaurant, Castellanos learned Oaxacan cuisine from his mother, Evelia Reyes, and became familiar with the seasonal ingredients found in local markets. His culinary interests also reflect the diversity of Mexico’s native produce, including ingredients such as grasshoppers, agave worms, and chicatana ants, as well as Oaxaca’s varied mezcals.

In 2011, Castellanos opened Origen, a restaurant that became a destination for contemporary dining in Oaxaca and a reference point for culinary visitors. He gained wider recognition after winning the first edition of Top Chef Mexico in 2016. Through his restaurant and private dining offerings, alongside a gallery and press features, Castellanos shares a modern interpretation of Oaxacan cuisine that honors local communities, traditional knowledge, and the richness of the region’s food culture.