Chef Rubio’s culinary journey is a testament to his dedication and talent, beginning as a high school junior in Rhode Island with the inaugural Capital Grille in 1990. Starting in back-of-house stations, Byron quickly distinguished himself with his exceptional skills and unwavering commitment. By 1995, his proficiency and passion led to his promotion to corporate trainer, where he played a pivotal role in launching 11 new locations, collaborating closely with the brand’s top chefs. Byron’s remarkable expertise paved the way for a series of well-deserved promotions: from Sous Chef to Executive Sous Chef, and ultimately, in 2009, to Executive Chef of the Miami location, a flagship restaurant generating over $15 million annually. His outstanding performance earned him numerous accolades, including the Employee of the Year award in 2003, top chef in 2013, and the prestigious Diamond Club Award in 2019.
In addition to his accomplishments at Capital Grille, Chef Rubio has demonstrated his ability to execute any brand. He has served as the Executive Chef at Prime 112, overseeing the entire Prime culinary operation, which generates around $30 million annually. Since January 2023, he has supervised multiple Prime 112 locations, working closely with executive chefs to ensure all guidelines are being followed and conducting regular conference calls to discuss market conditions, menu ideas, and operational opportunities.
Prior, Chef Rubio was the Corporate Regional Chef for Nusr-Et Steak House from January 2021 to January 2023, overseeing multiple locations with annual sales of $28-35 million. He also served as Executive Chef at Perry’s Steakhouse & Grille from September 2019 to January 2021, where he managed inventory, scheduling, purchasing, labor, and butchering.
Chef Rubio’s ability to create daily specials and wine dinner menus, butcher all meat and seafood, and manage weekly inventory highlights his comprehensive culinary skills. Renowned for his exceptional cost control skills, Chef Rubio has a proven track record of revitalizing underperforming restaurants, elevating them to meet the highest operational standards. Chef Rubio’s dedication, achievements, and relentless pursuit of culinary excellence underscore his leadership and profound impact on the hospitality industry.
