Chef Joseph Rosetti, a native Chicagoan, began cooking with his
grandmother at the young age of 12. From that moment on, Joe knew that he love to cook.
Starting in January 1987, for two years, Joe apprenticed with Executive Chef/Owner Larry
Insano of La Cuisine Catering, Oak Brook Terrace, Illionis, one of the Chicago's area's
finest caterers. He progressed to sous chef and became involved in the many managerial
duties of the restaurant business. Moving forward in his career, in the summer of 1989,
Joe signed on with the Resorts Division of Walt Disney, Orlando Florida, where he quickly
became a part of what is known as the "task force". While working in this
capacity, Joe helped open and rehabilitate six properties in two and half years. This
involved ground opening operations, training of employees, menu planning and
implementation, as well as equipment purchasing. Later Joe would become Restaurant Area
Chef/Manager of the Disney Vacation Club Resort, Walt Disney World, Lake Buena Vista,
Florida. Throughout his career at Disney, Joe completed 200 hours of management and
training programs and participated in other special projects while maintaining front of
house operations. Joe joined the New York Restaurant Group in November 1994 as Executive
Chef, Mrs. Park's Tavern, where he is responsible for all food operations. Chef Rosetti
holds an Associate Degree in graphic arts from Northern Illinois University.
Our Proprietor Allan Stillman
Our Maitre D' Scott Ubert
Twenty-six year old Scott Ubert has come a long way from his family's 50
seat seafood restaurant in Long Island, New York. Scott started with his family at age 13
and by the time he was 16, worked his way to a staff of 10 and the chef's position. The
restaurant became a hit in the town with his creative style. He attended the Culinary
Institute of America. While attending the CIA, Scott externed at the Pier House Hotel of
Bocuse in France. Scott learned the fundamental basics to survive and excel in the
industry under the guidance of Hollerman.
Since graduation, Scott has enjoyed positions at several of Manhattan's
top eateries, such as the Park Avenue Cafe and the Lafayette. While working
as the poissionier at the Lafayette, he was inspired by the contemporary cuisine of
chefs such as David Burke of PAC and Charles Palmer of Aureole. These
impressions drove him to stag� during his free time for these two culinary giants.
After spending a year at the famed Lafayette David Burke offered
Scott the opportunity to run the grill station at Park Avenue Cafe. It did not take
long for Scott to realize that he had found a home in one of the most creative learning
environments in the country. Scott's tenacious personality earned him the opportunity to
work next as the saucier.
On January 9, 1995 Scott was part of the opening team that saw the
reaching out into the midwest with Park Avenue Cafe in Chicago. Scott was awarded
with the reins of Mrs. Park's Tavern, the sister restaurant of PAC. Scott presently
enjoys his new relationship with the company and continues to strive to meet the high
standards of it.
