 Marino Rosato
Corporate Executive Chef / Vice President Food & Beverage
Operations: oversees a multitude of culinary disciplines for Management /  . An accomplished and extensive culinary career spanning 25 years working with restaurants, hotels and catering operations worldwide. An expert in Italian, French, international, classic and modern kitchen cuisine.
After graduating with a degree in I.P.A.T.S - Formia, Italy - (five year culinary art institute) he apprenticed under two international master chefs: Guiliano Amato and Giovanni Corraretti.
Shortly after, Mr. Rosato became the Corporate Chef / Trainer for Franco Rosso International - Turin, Italy and was in charge of opening new restaurants and introducing new trends for their corporate world-renowned five star hotel company. Later, Mr. Rosato was brought as Chef Partner for IL Fornaio and opened their operation in Seattle, Washington and in Santa Monica, California. Mention some honors of many:
- Named Best Young Chef in food competition - Rome, Italy 1982
- Awarded silver medal for new style of dish presentation - Florence, Italy 1984
- Winner of Iron Chef contest - Harford, Connecticut 2003
His focus is on menu trends, food quality, upscale food presentations and consistency. His commitment to serve the finest quality foods from the most efficiently run kitchens makes him a veteran executive and valuable addition to Management / .
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