Born in Okinawa, Japan to Romeo (now a retired Lt. Colonel in the U.S Air Force) and Sara Stockett, an elementary school teacher in Willingboro, New Jersey, Rodney attended Fork Union Military Academy in Virginia; in 1984 he received a football scholarship to James Madison University in the beautiful Shenandoah Valley of Virginia, where he studied public administration. Rodney feels that his background and travels, which includes several trips to his beloved France, continues to form his passion for cooking. Rodney has traveled extensively through France to learn a greater appreciation for his trade.

Rodney refined his culinary skills at the award winning La Fourchette Restaurant in Wayne, Pennsylvania. Before ending his time at La Fourchette, one of Gourmet Magazine’s top five tables in the Philadelphia area 1995-97, he attained the position of Sous-Chef. Rodney then joined the Ritz Carlton Philadelphia team from 1997-1999. There, Rodney had the opportunity not only to develop his talents but was also able to work with renowned chefs from around the world. Rodney strongly believes that working with chefs of such high caliber gave him humility and a sense of what it means to become a chef. The Ritz Carlton Wine Festival dinners also provided opportunity to hone his skill of pairing wines with foods.

Rodney joined the Paris-based Hotel Sofitel Philadelphia as the first Chef de Cuisine (Restaurant Chef) of Chez Colette before its May 2000 opening. The brasserie served traditional dishes such as coq au vin, choucroute and cassoulet for over a year and featured its’ own croissants and baguettes that were prepared fresh daily in the hotel. Rodney was trained in traditional French bread techniques and received his Certificate Boulangerie from Ecole Lenotre (the famous institute for pastry and baking in France). Rodney then led his culinary team into a more contemporary French style of cooking while continuing to utilize traditional techniques. Rodney continued to help build a strong culinary following at Chez Colette and expanded on the restaurants’ cuisine and charm. In March 2001, He was promoted to Executive Sous Chef of the Sofitel, while maintaining his responsibilities of Chef de Cuisine. Chef Rodney also opened award winning Chez Gabrielle in New York City and Le Architeche in Chicago during his tenure with the Sofitel. Chef Rodney currently holds the position of district chef at Cabrini College in Wayne, Pennsylvania. “The Color of Food” is Rodney’s passion, in which he shares his enjoyment of fine food and good company wherever and with whomever he can.

Rodney set a James Madison University football single game record of 266 all-purpose yardage on 11/15/87. He averaged 21.5 yards per reception and 26.9 yards per kick return for the season, all while carrying the football like a loaf of bread.