Chef Chucho Rojas

“Cooking as creation — where being and craft meet.”

Venezuelan-born, Ferrandi-trained chef. Executive Chef of the Meat N’ Bone Group — leading culinary innovation at The Wagyu Bar, The Wagyu House, and Meat N’ Bone.

Who I Am

“I define myself as a chef in constant search of the relationship between being and creation. I’m curious, reflective, and honest in my craft — cooking not only in the kitchen but in life.”

Chef Chucho Rojas is a Venezuelan chef, researcher, and teacher trained in France’s top culinary institutions. His philosophy blends French technique with Venezuelan soul, driven by curiosity, discipline, and a deep respect for ingredients.

MY story

From Tucupita to Paris to Miami Born in Tucupita, Delta del Orinoco, Venezuela, Chef Chucho grew up surrounded by flavors and family traditions that shaped his passion for food. After opening his first restaurant in Venezuela, he trained at France’s prestigious Grégoire Ferrandi and the Alexandre Dumas School before working in renowned Michelin-starred kitchens such as La Vieille Enseigne, Au Crocodrille, and under Pierre Gagnaire — experiences that shaped his vision of precision, respect, and creativity.

Returning to Venezuela, he became a public culinary figure — creating restaurants, consulting for brands, appearing on radio and television, and leading social initiatives.

Projects & Publications

“The culinary work at Meat N’ Bone is about transparency, excellence, and evolution — crafting simple, top quality products that bring the chef’s touch to every home.”

Beyond the Kitchen

Historia de la Arepa MovemenT

Three books celebrating Venezuelan culinary heritage, awarded multiple Gourmand Awards.

SOY MAESTRO

A platform for education, workshops, and mentorship — teaching while continuing to learn.

Media Presence

Guest appearances and collaborations across Latin America and U.S. television networks, spreading Venezuelan culture and culinary excellence.

Work Today

The culinary work at Meat N’ Bone is about transparency, excellence, and evolution — crafting simple, top quality products that bring the chef’s touch to every home.

Today’s Chapter: Miami & Meat N’ Bone

Since 2018, Chef Chucho has called Miami home — where he channels decades of experience into the Meat N’ Bone. 
Since joining Meat N’ Bone in 2023, he serves as Executive Chef, overseeing culinary direction for

He Wagyu Bar by Meat N’ Bone – a modern casual steakhouse celebrating world-class beef.
The Wagyu House by Meat N’ Bone – a refined dining experience blending precision, sourcing, and storytelling.
The Meat N’ Bone Kitchen – where he leads product innovation, developing chef-grade sauces, salts, rubs, marinades, and pre-cooked items designed to complement Meat N’ Bone’s premium proteins.