At the helm Rocco's kitchen, Executive Chef Paola oversees menus for in-room dining, catering and special events, private dinners, and BARaka

 

For Rocco's, Chef Paola has crafted a menu of classic Mediterranean fare with Italian nuances; organic roasted chicken, pan seared brook trout with wild spinach, prime aged New York strip, and wild mushroom risotto. Paola’s sweets are equally impressive, hazelnut chocolate bombe, and sugar and gluten free red velvet cupcakes.

 

Chef Paola has taken eating local to an entirely new level using only organic garden vegetables. The items include a vast selection of herbs and vegetables, mint, cilantro, haricots verts, radishes, squash, micro greens, and a variety of heirloom tomatoes.

 

More About Chef Paola

Paola dabbled in a host of varied projects, first as a private chef, followed by a consultancy for local restaurants, and then back in the kitchen. This role later translated into the Chef at Rocco's.

Chef Paola’s menus continue to garner critical praise and are simultaneously lauded for their fresh approach and innovative mix of flavors and ingredients.