The Ritz-Carlton, Boston, a AAA Five Diamond hotel located in the heart of downtown and overlooking the historic Boston Common, announced that industry veteran Michael Rostafin has been appointed new Chef de Cuisine. In this role, Chef Rostafin will oversee all menu creation and execution for the hotel’s popular and award-winning food and beverage outlets including Artisan Bistro and Avery Bar.
The news about Chef Rostafin’s appointment was shared by William Bunce, General Manager, The Ritz-Carlton, Boston. “We are thrilled to welcome Chef Michael to The Ritz-Carlton, Boston as our new Chef de Cuisine, and look forward to sharing his market-driven, locally inspired style of cooking with our guests in both Artisan Bistro and Avery Bar,” said Bunce. “His passion and unique culinary background with some of the top chefs in the world including Bobby Flay and Todd English, will bring an exciting, new level of creative cuisine to the hotel and our restaurant outlets.”
Rostafin has a very interesting, if not “noteworthy,” foray into the culinary world. He was initially studying Music Education at Ithaca College but opted to put his education career on hold to explore a lifelong passion to cook professionally. Starting at a well-known Connecticut catering company in lower Fairfield County, Rostafin jumped into his first professional kitchen joining Bobby Flay’s Bar Americain at Mohegan Sun.
Upon departing Flay’s establishment, Rostafin spent three years working under Chef Leia Gaccione, where he met his future wife at a Laurent Gras James Beard dinner in New York City. In pursuit of love and furthering his culinary aspirations, he moved to Manhattan and worked alongside Todd English as Sous Chef and, shortly thereafter, as Chef de Cuisine for four years at English’s Ca Va Brasserie at the InterContinental Hotel in Times Square.
Rostafin’s next move brought him to Boston, where he served as Chef de Cuisine at Daniel Bruce’s Meritage Restaurant and Wine Bar at the Forbes Five Star Boston Harbor Hotel. Rostafin returned to the InterContinental Hotel & Resorts family where he worked at the Boston property as Chef de Cuisine for four years. When COVID-19 shattered Boston’s hospitality industry, Rostafin headed to Cape Cod to assume the role as Executive Chef at the 102-guestroom Provincetown Inn. This job, as Rostafin describes it, “was a dream come true as it brought me to Cape Cod and literally put me at ocean’s edge where an incredible seafood bounty greeted me every day in the kitchen.”
Rostafin is often found frequenting local farmer’s markets for inspiration and strives to source ingredients primarily from the abundant New England region whenever possible. He plans to amplify this farm-to-table approach at Artisan Bistro where he can further elevate his focus on simple, clean flavors, local ingredients and seasonal authenticity. “Working with local farmers, butchers, fishermen and cheesemongers to procure the freshest, quality ingredients at the height of their season is truly one of the best things about being a chef,” says Rostafin. “These invaluable relationships will be essential to our thoughtfully prepared yet effortlessly accessible and authentic dishes at Artisan Bistro and Avery Bar.”
A native of Newtown, Connecticut, Rostafin currently resides in Boston’s South End with his wife and two cats. He is a member of Mass [Massachusetts] Audubon, International Trumpet Guild, United States Golf Association and Montauk Surfcasters Association. In his spare time, Rostafin enjoys traveling, hiking, gardening, golfing and fishing. If he’s not in the kitchen at The Ritz-Carlton, Boston, it’s a safe bet Rostafin is most likely on Cape Cod enjoying the National Seashore and all of its breathtaking beauty.
News and information presented in this release has not been corroborated by FSR, Food News Media, or Journalistic, Inc.