Chef Feature | Michael Rotondo
Chef Michael Rotondo
Parallel 37, The Ritz-Carlton, San Francisco
November's basket from The FareTrade is curate by San Francisco's Chef Michael Rotondo. Currently residing at The Ritz-Carlton's Parallel 37, Chef Rotondo is the Chef de Cuisine, overseeing the main dining room's seasonally driven menu.
Growing up in Weymouth, Massachusetts, Rotondo began his culinary career at the ripe age of 15, working at a local Boston establishment before graduating from the New England Culinary Institute in Burlington, Vermont. An avid epicurean adventurer, Chef Rotondo took his freshly honed skills to South Florida to expand his culinary horizons before taking off for Europe. Working for two-years at Europe's finest Michelin starred restaurants - including Paul Bocuse in France - he found his way back stateside where he took a job at the world-renowned Charlie Trotter in Chicago, where he worked his way to Executive Chef.
While at Charlie Trotter, Chef Rotondo was named by both Chefs Thomas Keller + Daniel Boulud as "Most Promising Chef" at 2008's Bocuse d'Or - one of the most prestigious culinary competitions in the world.
Now residing in San Francisco, Chef Rotondo is relishing living + working in "a true food city, where guests know the cuisine". At Parallel 37, Chef Rotondo runs an "interactive" kitchen, promoting a fun + disciplined environment. His menu features eight-course tasting and a la cart menu's centered around hyper-seasonal ingredients that is both market-driven, progressive + approachable.
Cook alongside Chef Rotondo from the comfort of your own home when you become a member of The FareTrade
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