Joe Farina’s life was built on a foundation of American and Italian cuisine which started in his parents’ kitchen. That early education charted a course that would take him to the upper echelons of Chicago’s culinary scene. He spent a few years learning the fundamentals of his craft as a line cook at Hotel Nikko (Now Westin River North) and Sous Chef at the Chicago Yacht Club. Then, at age 27, Farina seized the opportunity that would elevate his career and change his life. He became the Head Chef at world-famous Carmine’s, part of Chicago’s iconic Rosebud Restaurant Group.
At Carmine’s, Chef Farina mastered Rosebud’s legendary Italian dishes and created new ones that have since become Rosebud classics. Within three years, he became Executive Corporate Chef, overseeing menus of all the Rosebud Restaurants.
“With Rosebud, you’re part of a family,” Farina said. “I’ve known many of these people most of my life. It’s a great place to work, and a great family of people to work with.”
Now, decades into his tenure as the Executive Chef for one of the world's most renowned restaurant names, Chef Farina says “It really comes down to the food. If you don’t like the food you’re cooking, you’ll never be good at it. I love this food. Rosebud Founder, Alex Dana and I try to make the food perfect, and then make it better every day. That philosophy lies at the heart of what we do, and what Rosebud Restaurants are all about.”