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Roderick Stewart has over 13 years of experience in the food industry. Roderick began their career in 2006 as a Line Cook for Courtside Café. Roderick then moved to Crystal Springs Resort in 2007, where they worked as a Line Cook and Prep Cook. In 2008, they became an Assistant to Personal Chef and Personal Chef at Patty Rice Cooks. From 2009 to 2013, they worked as a Grill Cook at Sodexho, Floater at Bahama Breeze, and Line Cook at The Cheesecake Factory. In 2015, they became a Pizza Chef at Compass Group, followed by a Sous Chef position at Vintage Catering in 2016. In 2017, they were hired as a Catering Manager at Aramark. Most recently, they were appointed as Assistant Head Chef at Red Rabbit, LLC in 2020.

Roderick Stewart attended the Culinary Institute of America from 2006 to 2007, receiving basic training in Culinary Arts/Chef Training.