Chef Rodney Wages moved to California from Kansas at an early age to work in the kitchen at The French Laundry. During his many years there, Rodney met friends, future collaborators, and the farmer who currently provides much of the produce for Avery Restaurant in San Francisco. After TFL, Rodney helped to open Benu and spent time at Saison and Atelier Crenn where he continued to hone his unique culinary perspective.

In 2016, Rodney launched his pop-up RTB, which took form in a number of homes and kitchens throughout San Francisco before finding a permanent home. The pop-up became Avery Restaurant, named after painter Milton Avery. Rodney won his first Michelin star for the restaurant in 2021.

Rodney fell in love with Edinburgh on holiday last year and is back with his family for the summer to work on his next project, opening in the city in 2024. He is excited to bring his unique perspective and techniques to Scotland while celebrating the bounty of Scottish produce, meat, and seafood.