Luis Madriz

Sous Chef

For Luis, hospitality comes down to one word: care. Care for the guest, care for the experience, and care for the moment when a beautiful plate or a well-made cocktail lands on the table. He brings a fine-dining background to Ro Hyde Park, along with a clear goal: to make every visit feel worth remembering.

Luis's path began in culinary school and moved quickly into the kitchen, starting with two years behind an omakase bar. He then spent time at a rooftop restaurant in Orlando before joining the Ritz-Carlton's Knife & Spoon, where he was part of the team that earned a Michelin star. Later moving on to working at the Michelin-recommended restaurant Nami, sharpening the precision and polish that now define his approach. 

For Luis every day in the kitchen is a chance to learn, and a chance to teach. The exchange, and the passion he has for his craft, are what drive him. As a leader, Luis describes himself in three words: approachable, communicative, and consistent. He welcomes feedback of every kind, knowing that each note makes him better. For him, consistency is what turns good ideas into lasting results.

Luis describes his signature as the plate itself. Every dish should arrive as a moment, the kind that makes guests pause, smile, and reach for their phones before taking the first bite. That attention to presentation goes hand in hand with his belief in quality ingredients. Quality doesn't have to mean expensive. It means fresh, thoughtful, and done with dedication.

Looking ahead, Luis has big plans. He's focused on consistency of flavor, elevating the menu with a more refined touch, and one day earning Ro a Michelin star. New to Tampa but not to the craft, Luis is bringing everything he's learned to Hyde Park, making sure every guest who walks through the door gets the experience they deserve.