A native of Southern Rhode Island, Cruz Goler grew up on the water catching wild striped bass, eating quahogs, and netting minnows. He has a lifelong love of food, the ocean, and the garden and is greatly inspired by his grandmother who would cook for his large family in a traditional Italian scratch kitchen. 

Knowing he belonged in the restaurant and hospitality business, Cruz attended the Culinary Institute of America in New York where he completed an AOS Culinary Arts Program in 1997. From there, he began working his way up the industry ranks serving in established and respected New York City restaurants. Cruz credits his love of the industry to the pace of each day and pride that comes along with leading a great team. He has a reputation for treating people fairly and with honesty, something he credits to such a successful career. 

With nearly twenty-five years in the industry, Cruz comes to Rochambeau from Hospitality HQ where he served as the Chief Culinary Officer. Cruz was responsible for the management of all back of house operations for multiple concepts including Alta Calidad in Brooklyn, Otra Vez in New Orleans, ACTQ Taqueria in Brooklyn & Omaha, and multiple food halls nationwide. 

Prior to Hospitality HQ, Cruz began his career as a chef  in NYC’s 4-star French creative restaurant Jean-Georges. From there he continued his restaurant experience serving as Chef de Cuisine for The Mercer Kitchen in Soho, Lupa Osteria in NYC, Narcissa-Standard in East Village, and Nix in NYC as well as Executive Sous Chef for Del Posto in NYC, Corporate Chef for Parm in NYC, and Executive Chef & VP of Culinary Operations for La Pecora Bianca in NYC.

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