Simple ~ Easy ~ Sexy

Chef Rossi spent nine years out of his 26-year career working with Todd English Enterprises; during that time, he worked his way up from Sous Chef to Executive Chef, all the way to Corporate Assistant Director of Operations. At the height of his career with Todd English Enterprises, he had a pivotal role in overseeing nine restaurants in eight cities within the United States, while consulting for four restaurants internationally.

In addition to Rossi’s successful career with celebrity Chef Todd English, he has assisted in opening five restaurants internationally, as well as spending three years working with two Michelin Star chef from Belgium, Chef Raphaël François. Together they opened Chef Raphaël François’s first and third restaurant; Le DeSales in Washington, DC, and Fanny’s inside the Academy Museum of Motion Pictures in Los Angeles.

On top of working alongside those experienced chefs, Rossi’s has worked as an Executive Chef for the New York Athletic Club running their fine dine restaurant, was the Executive Chef Partner for The Capital Grille Wall Street, opened the joint venture of American Airlines and British Airways three lounges at JFK airport, assisted in opening several seasonal restaurants in the Hamptons, was a Sous Chef at Muze inside the Mandarin Oriental, and worked as a Teaching Assistant for Johnson & Wales Universities largest dining facility MarketPlace in Providence, RI while attending school there.

Rossi has been presented with multiple opportunities to fulfill his love for food and wine by attending wine and food festivals around the United States and Italy. Rossi also contributed his time at charity events, James Beard Foundation events, and was featured on HSN to promote celebrity Chef Todd English’s pots and pan line.

Furthermore, Rossi’s culinary career goes beyond that of just food, he has surrounded himself with an expansive network of wine producers and sommeliers. Where he has learned during his visits to wineries around the country and prevalent wine regions in Italy and France, this has allowed him to be able to pair wine with his food, as well as network, and build wine menus for restaurants