Making Connections, Creating Experiences: Meet Isyufran “Izzy” Rodriguez-Reyes

For Isyufran Rodriguez-Reyes, better known as Izzy, hospitality isn’t just about what’s on the plate, it’s about how people feel from the moment they walk through the door. An Aaron Sanchez Impact Fund Scholarship recipient, Izzy came to the New Orleans Culinary & Hospitality Institute with a clear goal: deepen his technical foundation, build meaningful relationships, and learn how to deliver unreasonable hospitality.

Originally from New Jersey, Izzy already had restaurant experience and formal culinary training through Brookdale Community College. But New Orleans and NOCHI offered something different. “One of the reasons I decided to come was the scholarship,” he shared. “I was excited about the opportunity to really focus on French technique. New Orleans has so much culture, but the French cuisine behind it is the background.”

A City and Classroom Built on Connection

One of Izzy’s favorite parts of the program has been the student pop-up experience, where structure meets creativity and collaboration. “The pop-up restaurant experience and the scholarship have been huge,” he said. “Even though we’re in New Orleans, the student body is so diverse. Everyone’s background gets incorporated into the learning.”

That diversity mirrors the industry Izzy hopes to thrive in, one where front of house and back-of-house work together seamlessly. He’s intentional about learning both sides, understanding that the strongest dining experiences are built when service and cuisine speak the same language.

Learning Consistency and Perspective

Like many students, Izzy found the first 25 days to be the most challenging. “Consistency was the hardest part, especially early on,” he said. But the challenge came with perspective. What surprised him most wasn’t the rigor, it was the realization that even with a shared goal, everyone’s path looks different. “We all came in wanting to learn, hone our techniques, and find our voice as chefs,” he reflected. “But everyone is going their own way. We all did our best.”

From Dining Room to Opportunity

Izzy’s belief in hospitality as an experience paid off in a very real way. While dining at Emeril’s, he made such a strong impression that he was hired on the spot; proof that professionalism, presence, and genuine connection matter just as much as skill.

Looking ahead, Izzy’s long-term goal is ambitious: earning a Michelin star. Being in New Orleans has only fueled that dream. “It’s been inspiring to see restaurants here receive stars,” he said. “It’s not just about the food. It’s about the experience as a whole.”

Through NOCHI, Izzy has found a direct path to the people and places shaping that experience. “NOCHI gave us a step to make those connections,” he shared. “It made it one-on-one. You’re able to really meet people.”

For Izzy, success isn’t just about where he works, it’s about how he shows up. And wherever his career takes him next, one thing is certain: the connections he’s building now will continue to open doors, on both sides of the pass.