PEOPLE PROFILE

from Texas Meetings + Events Fall 2020 / Winter 2021

HOTEL SPOTLIGHT

A RECIPE FOR SUCCESS

One Texan entrepreneur called on his 20-plus years of restaurant experience to navigate a shutdown that happened just as he opened

up. BY TERESA KENNEY

Rodolfo Bianchi began his career building furniture and cooking equipment for the Pollo Campero brand in 1998. He worked his way through the ranks, becoming an integral part of opening the brand’s first 100 restaurants in the United States before becoming vice president of operations over the U.S. market. He left Pollo Campero in 2017 to begin a new culinary journey and is now building his own restaurant brand with plans to franchise.

“Since I was a kid, I wanted to open a sandwich restaurant. Throughout my career, my passion for restaurants has continued to grow. I’ve been in the restaurant industry for 20 years and have had the opportunity to know many restaurateurs and chefs. Meeting others who had the same dream as I did, I felt it finally begin to materialize. I did a lot of research and decided to change the theme to incorporate my Latin heritage,” says Bianchi.

On March 13, 2020, 10 days before the Dallas shelter-inplace order, Bianchi’s The Empanada CookHouse opened its doors to the public. Though the pandemic was looming at the time of the initial opening in early March, Bianchi knew that opening his doors for however short a time would be beneficial to getting the word out about his new restaurant. He was right. Now fully reopened, the restaurant has become a local favorite.

Located near downtown Dallas’ historic West End District, The Empanada CookHouse also caters breakfast, lunch and dinner for events as small as eight and as large as 300. “We offer individually packaged meals for smaller gatherings….

part of opening the brand’s first 100 restaurants in the United States before becoming vice president of operations over the U.S. market. He left Pollo Campero in 2017 to begin a new culinary journey and is now building his own restaurant brand with plans to franchise.

On March 13, 2020, 10 days before the Dallas shelter-inplace order, Bianchi’s The Empanada CookHouse opened its doors to the public. Though the pandemic was looming at the time of the initial opening in early March, Bianchi The Empanada party boxes are best for larger groups as they knew that opening his doors for however short a time serve up to eight guests,” says Bianchi. “Customers can pick up to four different empanada flavors and choose from our various salsas. These boxes are perfect for watch parties, a business lunch, and more.”

The Empanada party boxes are best for larger groups as they serve up to eight guests,” says Bianchi. “Customers can pick