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.