Title: Founder and Chef
Company: The Empanada Cookhouse
Location: Allen, Texas, United States
Rodolfo Bianchi, Founder and Chef at The Empanada Cookhouse, has been recognized by Marquis Who’s Who Top Business Owners for dedication, achievements and leadership in the Restaurant Industry.
Mr. Bianchi, a distinguished restaurateur, has carved a remarkable path in the culinary world through his dedication and expertise. As the founder and chef of The Empanada Cookhouse in Dallas, Texas, he has been at the helm of this innovative venture for over five years. Mr. Bianchi’s journey into the restaurant industry began in 2017 with Society Restaurants LLC in nearby Allen, Texas, where he also serves as an owner. This dual role underscores his commitment to bringing unique culinary experiences to the public.
Open for business Monday through Saturday with limited hours on Sundays, The Empanada Cookhouse offers breakfast, lunch and early dinners to the public. Patrons can order online or in-house, and the menu features homemade empanadas filled with flavor and a variety of choices. The restaurant also offers a variety of other foods, ranging from tater tops and plantain chips to guacamole and chips, tequenos and sweet plantains.
Before embarking on his entrepreneurial journey, Mr. Bianchi honed his skills at Pollo Campero, a renowned Guatemalan restaurant chain. From 2016 to 2017, he served as the senior of restaurant development, where he played a pivotal role in expanding the brand’s presence across the U.S. Earlier, between 2007 and 2016, Mr. Bianchi garnered success as the senior director of operations services, overseeing critical aspects of the company’s operations. His tenure at Pollo Campero began in 1998 when he was hired as a college student majoring in industrial engineering. Over the years, he progressed through various roles, including franchise business consultant, area manager and facility manager in Guatemala.
Mr. Bianchi’s educational background has played a crucial role in shaping his career. He earned a degree in industrial engineering from Universidad del Valle de Guatemala in 1999 and an Executive Master of Business Administration from Pontificia Universidad Católica de Chile in 2003. These academic achievements provided him with a strong foundation in business administration and operations management, which he seamlessly integrated into his culinary pursuits. In 2018, Mr. Bianchi further enriched his expertise by obtaining a certificate in culinary arts and chef training from the International Culinary School at The Art Institute in Denver, Colorado.
Throughout his career, Mr. Bianchi has demonstrated resilience and adaptability. His experience opening over 100 restaurants for Pollo Campero equipped him with invaluable insights into labor and construction laws in both Guatemala and the U.S. This knowledge proved crucial when he invested $500,000 into launching The Empanada Cookhouse just days before the COVID-19 pandemic-related shutdowns. Despite facing significant challenges, including damage from riots following the tragic events of George Floyd’s death, Mr. Bianchi’s determination enabled him to develop a new business model catering to remote workers.
Mr. Bianchi attributes much of his success to the unwavering support of his family, including his wife and children. Their encouragement has been a constant source of strength throughout his journey. Looking ahead, he envisions expanding The Empanada Cookhouse concept to airports and stadiums nationwide. Mr. Bianchi remains passionate about introducing Americans to the unique flavors of empanadas and aims to significantly grow his business by expanding his presence from 10 to 50 locations. With an eye on franchising opportunities, he is optimistic about the future growth of his culinary venture.
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