Rolando Robledo grew up as a Navy kid in a Puerto Rican family. As the Latin diet is heavy in rice and beans, Rolando was fascinated when his father began cooking interesting dishes from around the world. Rolando went on to seek a culinary degree from Johnson & Wales University, and worked stints at reknowned restaurants such as Emeril's in New Orleans, and The French Laundry in Napa, CA.  He opened his own restaurant in the Mohegan Sun Casino before transitioning to teach future chefs as an instructor at Johnson & Wales. Rolando is now a partner and Executive Chef of the Clover Food Lab, featuring healthy vegan cuisine.  Rolando explains that he and his wife made the decision to feed only the most wholesome foods to their kids. He wanted to start a business that offered high-quality, low-priced meals to the public as well.