Chef Mike's Resumé
PROFILE
Accomplished professional with comprehensive experience in menu planning, costing, and preparation for varying food establishments including hotel and country club facilities. Excels in reducing excessive costs while maintaining a high quality product. Qualified by twenty years of visible achievements in the food service industry. Dedicated manager with a strong work ethic and the ability to build lasting client relationships.
EMPLOYMENT
Jupiter Island Grill, Jupiter, FL
Opened this American Eclectic Seafood Restaurant, Vita Nova Award Winning Entrée. Rated “A” for both food and service. Runner up for Best New Restaurant, & voted #1 Entrée in Palm Beach County by Palm Beach Post.
Executive Chef / Partner
Tavolino Della Nonna, Coral Springs, FL
Created original concept of restaurant based on family history.
Executive Chef / Owner
The Players Club, Wellington, FL
Wellington landmark restaurant, Fine Dining Eclectic Cuisine. Redesigned restaurant menu and concept, receiving excellent reviews.
Executive Chef
Spoto’s Restaurant Group (Oakwood Grill), Palm Beach Gardens, FL
Fine Dining Wood-fired Steak House restaurant, designed a 4-STAR dessert menu.
Sous Chef / Pastry Chef
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- 2 shrimp;
- 2 scallops
- 3 oz. Mahi
- 3 clams
- 3 mussles
- 3oz calamari
- 2oz fennel
- 2 oz sundired tomatoes
- 1 oz olive oil
- 1 tsp garlic
- Pinch saffron
- 2 oz. butter
- 6 oz fish or veg stock
- 2 oz white wine Direction: add olive oil to pan, adjust the flame over medium high heat. Salt and pepper scallops, shrimp and mahi. Place them in pan and start to sauté them. Add garlic, mussels and clams. Lightly brown the garlic. Then add white wine and stock. Add the fennel and tomatoes, place another pan or top on and simmer until clams and mussels open. Add butter and check for salt/pepper balance. Deep fry calamari and place on top.
Ciopinno with Fennel, Sundried Tomatoes and Saffron Nage
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Copyright © 2010 Michael Rolchigo
