About Chef Rigoberto Castillo
For Chef Rigo, cooking has always been about family, connection, and passion. With 37 years in the industry and 14 of them spent at Fleming’s, Rigo’s career has been shaped by hands-on experience and a relentless drive to learn and lead. A self-taught chef, he credits the talented mentors he’s worked with throughout the years for molding him into the culinary leader he is today. Rigo’s love for seafood, developed during his early years in coastal kitchens, continues to influence his approach—pairing fresh fish with inventive sauces and bold flavors that reflect both creativity and precision. Chef Rigo's philosophy is simple: if empty plates return to the kitchen and Guests leave smiling, the job was well done. Whether crafting a perfectly seared USDA Prime Bone-In Ribeye or a delicate Miso-Glazed Sea Bass, Rigo pours intention and passion into every dish. He also makes it a point to step into the dining room each night, engaging with Guests and ensuring every experience is warm, memorable, and satisfying. Through the Chef’s Signature Series, Chef Rigo continues to share not just his culinary talents, but his dedication to excellence, teamwork, and genuine hospitality.
