Meet Jodrick I. Ujaque | Executive Chef/Co-owner

We had the good fortune of connecting with Jodrick I. Ujaque and we’ve shared our conversation below.

Hi Jodrick I., can you tell us more about your background and the role it’s played in shaping who you are today?
I believe that my ethnic background plays the biggest role in the how and why of the creative process.

I was born into the service industry and was raised in a hotel in Southwestern Puerto Rico with our family’s butcher shop established in 1943 (still in operation). Food and service have always been in my life; as a child living in what could be considered the “most modern” island of the Caribbean, we grew up with our heritage’s favorite cuisines. These cuisines include Spanish, Chinese, Italian, and contemporary American cultures, I’ve always considered Puerto Rico to be the original melting pot of the New World; our culture consists of Native, African, Spanish, French, Dutch, Portuguese, and American people. Maintaining diversity in my menu is the biggest tribute that I pay to my race.

What should our readers know about your business?
I believe that what sets our restaurant apart from others is our dedication to a true culinary experience and customer service to mach it. We recognized years ago that the world was changing and so are our eating habits, within our restaurants walls, we are capable to cater just about any way of eating, vegetarian, vegan, gluten free, celiac, can find a safe heaven with dishes tailored to their dietary needs without having to over look the overall passionate foodie.

Remembering that we are part of the Service Industry reminds us that we are here to take care of our guests and thriving to meet their expectations is never easy, but it is very rewarding. Along the way we’ve learned how to grow not only as a business but as people by creation strong relationships with our community, local leaders, our team members, our loyal locals that have started family traditions by making as a destination for them and their loved ones. In order to survive the pandemic we’ve leaned to be innovative and we created menus to fit the times, we packed thousands of meals to distribute along the community in collaboration with World Kitchen as we answer the call to serve others.

I’d like for the world to know that our brand started as a small as it come, we’ve sprouted into a who we are today, we are a SoBE WFF veterans, the only restaurant from Homestead Fl, to ever be invited to part of a world recognized food festival, we’ve become a traveling destination in South Dade, hundreds of 5 star reviews, recognized by a French tourist guide as on of the best 500 restaurants in Florida all of this and many more possibilities couldn’t be possible without family support, dedication, sacrifice and a team that believes in you as you believe in them.

Any places to eat or things to do that you can share with our readers? If they have a friend visiting town, what are some spots they could take them to?
Lunch or dinner at Chefs on the Run Cinnamon Rolls at Knaus Berry’s Farm
Fruit Shakes at Heritage Farms
Local Craft Beers at Schnebly winery Tap room
Fruit & Spice park for a botanical walk
Mexico Market for traditional Mexican products and the best damn tortillas ever.

The Shoutout series is all about recognizing that our success and where we are in life is at least somewhat thanks to the efforts, support, mentorship, love and encouragement of others. So is there someone that you want to dedicate your shoutout to?
I’d like to thank my mother Ana A. Trabal for teaching me about food. My mother-in-law Nelida Estrada for believing in my talent
and to my wife Jessica M. Ujaque, the inspiration behind the creation
who never gaving up on our brand.

Website: www.chefsontheruninhomestead.com

Instagram: @chefsontherun

Facebook: Chefs on the Run Assorted Cuisine

Yelp: Chefs on the Run

Other: Chefs on the Run (Google)