Rosetti started his culinary career with Disney, where his obvious
talent led to his rapid elevation to a chef task force charged with
concepting, designing and implementing restaurants for all new
Disney hotels. After 7 years with Disney, he went on to work with
renowned chef David Burke, and was responsible for opening Smith
& Wollensky outlets in South Beach, Chicago, New Orleans, Las
Vegas and Washington DC, as well as David Burke Prime in
Connecticut. After traveling the country, Rosetti was lured back to
Chicago to become the Executive Chef of the Whitehall Hotel.
During his time with the Whitehall he was given the extraordinary
opportunity to travel to Italy to study Italian cooking for 2
months—an experience which he continues to draw on every day.
After 4 years at the Whitehall, Rosetti worked for inventive Chicago
restaurateur Jerry Kleiner, opening and running the kitchens at
Giocco, Room 21 and Park 52.
In 2012, Rosetti accepted the position of Executive Chef for Harry
Caray’s Restaurant Group (HCRG) where he is oversees the
company’s six restaurants and catering company. With HCRG, he is
able to combine his two great culinary passions—Italian cuisine and
exceptional steaks. His inspired style of cooking is being woven into
the Italian Steakhouse traditions of Harry Caray’s—preserving
classics while introducing spectacular new Italian ingredients and
flavors as well as bringing his personal flair to steakhouse staples