"History of the Chef"

The heart of Jupiter Island Grill is tucked away behind the scenes in the impeccably clean and organized kitchen.
That is the domain of Executive Chef Michael Rolchigo, creator of the many diverse and award winning entrées found on the menu.
Chef Mike was born into the tradition of exquisite food preparation. He began honing his skills early in life at the stove-side along with his grandmother, Lena Bello. It was from her that he learned the fundamentals of traditional Italian cooking.
His professional experience began at the young age of 13, working on a kitchen line of a local restaurant in his home town of Utica, New York. After gaining years of first-hand experience about the restaurant business, Chef Mike left home to further his professional education at the prestigious Culinary Institute of America (CIA) in Hyde Park, New York. At age 25 he graduated with degrees in both Culinary and Pastry Arts. His resume since graduation reads like a Zagat’s guide of best restaurants along the East coast. From Gramercy Tavern, where he worked under the direction of "Top Chef" head judge Chef Tom Colicchio, to the Grand Summit Hotel in New York, to becoming executive chef at The Frog and the Peach in New Jersey, Chef Mike completely immersed himself in an eclectic pool of world class cuisine. To the benefit of everyone who resides or visits South Florida, Chef Mike relocated to the Sunshine State in 2002. He opened Tavolino in Coral Springs, Florida, became executive chef at the exclusive Player's Club in Wellington, and finally found his home in the quaint and comfortable town of Jupiter, Florida at the Jupiter Island Grill.