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Chef Executive

Honolulu, HI
January 06, 2020

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Marino Rosato

*** *. **** ******, ***. *J, New York, NY 10010 cell phone: 646-***-****

An accomplished and extensive culinary career spanning 35 years working with restaurants, hotels, and catering operations worldwide. An expert in Italian, Mediterranean, French, International, Classic and Modern Kitchen cuisine.

Professional Experience

Chef Consultant- New York, NY

April 2014-Present

Palma Restaurant- New York, NY

Chef- May 2010- April 2014

CI Management, Inc.- Westlake Village, California

Corporate Executive Chef/ V. P. Food & beverage- March 2000-May 2010

Developed, coordinated and managed openings -Five star restaurants a la carte including Max Restaurant Group (CT), L’Opera (Long Beach, CA), Grand Hotel Palazzo Della Fonte (Fiuggi, IT), Ciao Bella (NYC), First & Last Tavern, Inc. (CT)

Max Restaurant Group- Hartford, Connecticut

Chef Consultant- September 2002- December 2003- (operating under CI Management)

Developed new menu items for Max Amore and Max’a Mia. Trained kitchen staff on proper preparation techniques.


Assisted in opening of Max Tavern at the Basketball Hall of Fame.

Created exclusive wine dinner menus for Robert Mondavi Winery and Banfi Winery

L’Opera- Long Beach, California

Executive Chef- December 2000- August 2002 (operating under CI Management)

Coordinated and managed food service and banquet operations for a 400- seat fine dinning restaurant. Directed a staff of 27 in all aspects of restaurants and banquet operations including menu planning, recipe development, and food preparation. Controlled equipment, food purchasing, inventory, and food and labor cost within operation budget guidelines. Developed and trained all kitchen staff.


Opened L’Opera spectrum for company, and within 3 months this restaurant was recognized as the Best Italian Restaurant I Orange Country.

Improved food quality through proper training in preparing classical Italian dishes

Palazzo Della Fonte- Fiuggi, Italy

Chef- March 2000-December 2000 (operating under CI Management)

Directed a staff of 22 in food preparation and presentation for the hotel and restaurant and assisted in maintaining its five stars standards. Planned and designed menus. Coordinated all purchasing and related functions.

Il Fornaio- Seattle, Washington and Santa Monica, California

Executive Chef Partner- September 1996- February 2000

Opened high volume restaurants and supervised all the aspects of the operations including new menu recipes, food costs, labor costs and staff schedule


Increased sales 20% by creating new menu items.

Upgraded food quality through use of regional cuisine and local products

Francorosso International- Torino, Italy

Chef Trainer - March 1986- June 1996

In charge of opening new restaurants within world-renowned five star hotels. Trained all stations for Italian and international kitchen. Organized special gala dinners for companies such as Mercedes, Kodak and Cartier. Prepared and designed special dinners for international political figures including Egyptian President Mubarak Murbarak, King Hussein of Jordan and U.S.A. President Bill Clinton.


Developed a new buffet design, which featured on open kitchen as part of the visual display.

This design was incorporated in all Franco Rosso International Hotel with great success.


I.P.A.T.S.-Formia, Italy- Graduated of five-year culinary art institute.

Apprenticed under two international master chefs: Giuliano Amato and Giovanni Corraretti.


Named Best Young Chef in food competition- Rome, Italy 1982

Awarded silver medal for new style of dish presentation-

Florence, Italy 1984.

Personal letter of congratulation from President Murbarak.

Winner of Iron Chef contest-Hartford, Connecticut 2003

References available upon request

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