Rodrigo Burgos Becdach studied at Johnson and Wales University in the United States gaining AS and BS qualifications in the Art of Culinary Science. Later on he obtained a qualification in New Italian Cuisine from the prestigious Le Cordon Bleu Institute in Florence, Italy. He began his culinary career in one of Quito's well-known restaurants, Riñcon de Francia. He has also worked locally in Hotel Akros, and Hotel JW Marriot. In the prestigious Hosteria la Carriona, situated in Sangolqui, he served as Head Chef.

On an international level he has worked in Ristorante Gina al Porto in Rome, Italy, Trattoria Luna and the Periconne Market Place in Miami, USA. Together with his father, Commander Enrique Burgos, he currently owns and runs Trattoria Sole e Luna , a restaurant to which he has dedicated much time and effort and has consequently succeeded in transforming into Quito's most exclusive Italian restaurant.