The Executive Chef

Chef Anthony Rinaldi’s culinary odyssey began the day he decided to leave the mean streets of his youth in Brooklyn and make his way into the temples of Manhattan’s fine dining. Maintaining a daunting seven-day-a-week schedule that he still holds to, Rinaldi attended the New York Restaurant School by day and spent his nights as a garde-manager at the fabled St. Moritz hotel. He then went to Windows of the World, learning new concepts and techniques and moving up the line. Never content to stay in one place, the ambitious young sous chef continued his ascent, first at Danny Meyer’s swank Eleven Madison Park, where he absorbed the nuances of new American cuisine, and then mastered the fine art of fusion cooking. After a stint at downtown Soho’s shrine to seafood, Aquagrill, he was recruited by the Midtown Executive Club to be their executive chef. In the three years he was there, he was twice awarded first place at the Roosevelt Hotel Culinary Awards.

Completing his journey, Chef Rinaldi has returned home to Brooklyn, where he’s pitched his tent as executive chef at popular The Pearl Room in Bay Ridge. Bringing all his experience to the table, he dazzles his clientele with such superb dishes as pan-seared Nova Scotia halibut with lobster mascarpone risotto, slow-cooked osso bucco of lamb in a decadent balsamic au jus demi-glace, and succulent French breast of chicken with orange cranberry chutney.

The very best that Manhattan’s fine dining has to offer is now at The Pearl Room, and the proof is in the tasting.

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