Antonio Rotolo Chef

An accomplished chef, Antonio Rotolo has spent over 13 years honing his culinary and managerial skills in some of Chicago's and New York City’s most prestigious hotels. After completing his education at the Hudson County Culinary Arts Institute in New Jersey, Antonio Rotolo accepted a position as a Demi Chef at the Drake Hotel in Chicago. After nearly a year working the grill and sauté stations for a 150-seat private dining room, Antonio Rotolo moved to New York City and worked at the Tavern on The Green as a Chef Saucier. He later earned a promotion to Banquet Saucier, and he supervised as well as worked all levels of the production of a la carte sauces and sautéed menu items. After a year, Antonio Rotolo brought this essential culinary experience to the Marriott World Trade Center, where he served as the Chef de Partie. Antonio Rotolo’s duties as the Chef de Partie were much expanded and built on his successful work as a Chef Saucier. In addition to handling the production of all sautéed items, Antonio Rotolo oversaw the production of all sauces, assisted the executive chef in menu planning and purchasing, and prepared and executed menus for tastings, special banquets, and VIP parties at the Marriott World Trade Center until 2000. After a short term working as a Sous Chef for the Rhiga Royal Hotel of New York City (now called The London NYC), Antonio Rotolo soon gained a position with the Marriott Marquis, where he worked as Sous Chef for the hotel’s Encore Restaurant. After successfully overseeing production for the hotel’s three-meal, high-volume restaurant that served over 1,000 guests daily and managing the daily procurement and operations for this bustling venue, Antonio Rotolo was promoted to Senior Sous Chef for Banquets in 2002. In his new position as Senior Sous Chef for Banquets, Antonio Rotolo oversaw all banqueting activities for the Marriott Marquis of New York City. This included managing the scheduling, supervising 37 cooks and stewards, planning daily meetings, and coordinating the main kitchen production supporting all the other culinary outlets of the hotel. By 2006, Antonio Rotolo advanced to Senior Sous Chef Garde Manger. This position placed Antonio Rotolo in direct charge of all the cold food items, which required him to plan and organize a high-volume, $100 million banquet operation, as well as manage a staff of 20 cooks and stewards. Antonio Rotolo soon accepted a position at the Westin New York at Times Square in 2007 as Execu