Chef Rosa シェフロサ

I began my culinary adventure at the age of 10. My mother, Shaun, would send me to cooking classes during summer break. My Father, Michael, taught me about pasta and sauce with special attention towards meatball creation. My grandmother, Ula, taught me about gravies and VFW style diner fare. I attended American Culinary Federation formal French cuisine school in 2005. Since then I have been cooking and plating across the greater United States with the idea of serving an experience to my guests not just a meal.

My Work

Here are a few examples of my work.

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