After years of working with some of the world’s most acclaimed chefs, including David Bouley, Christian Delouvrier, and Rick Moonen, Executive Chef Rodolfo Contreras has teamed up with the Wright and Restaurant Associates. Chef Contreras's modern and light dishes incorporate the fresh ingredients he personally selects from area farmers and markets, creating a menu that reflects his
refined taste and culinary vision.

Food, cooking, and family formed the fabric of Contreras’s childhood, launching him on a path that led him to the Wright. Born and raised in Mexico City, he began working for his mother’s catering business at age nine. A long-time New York resident and graduate of the city’s French Culinary Institute, Contreras has done research abroad, honing his skills in France and Spain.