Rocco Hanson comes to the Mendocino Coast from San Francisco where he spent the last four years as a Private Chef. Prior to that he ran the kitchen at Restaurant Anzu in Hotel Nikko where he worked with a EuroJapanese menu and was the mastermind behind their lavish Sunday brunch. Rocco also worked with George Morrone to help open Fifth Floor, one of Wine Spectator's "Top 20 Restaurants in the U.S." A four-star, four-diamond restaurant, Fifth Floor offered Rocco the opportunity to work with a modern French-Californian menu.
Previously he worked with the chef of Madrona Manor in Healdsburg. Working in the wine country was the perfect place to further his knowledge of the Northern California wine regions. Rocco has always been drawn to Northern California’s bounty where the oceans offer fresh seafood and the local produce is ripe and delicious and fine local wines pair perfectly with his preparations. Think: French inspired menus with hints of Mediterranean flavors. He is dedicated to the craft of cooking and his mantra has always been quality, consistency and character.
Prior to his move west, Rocco studied and worked 4 summer seasons in Nantucket, Massachsuetts. There he learned contemporary French cuisine under the tutelage of one of the nation's top restaurateurs, Jean-Charles Berruet, at the acclaimed The Chanticleer, a French restaurant recognized by Wine Spectator as the "Grand Award" recipient every year since 1987, and "Top 10 most romantic restaurants in the world" by Lifestyles of the Rich and Famous. Nantucket is where Rocco truly fell in love with the restaurant business - the constant challenges, the energy, and above all, the dedication to the craft of cooking.
Rocco grew up in Miami, Florida, a location rich in fresh seafood and flavors of Cuban and Southern ingredients.
January 2008: Rocco took home FIRST PLACE, People's Choice at the Crab Cake Cook Off (Noyo Harbor, FB) and he also took home SECOND PLACE, Professional Judges award.
From OuiCook.com: "Fresh foods are without a doubt the most important part of cooking. It’s been incredible to collaborate with so many people that love food and I am real proud to present their seafood, meats and produce to you. Focusing on flavors, aromas and what is in season, it brings me great satisfaction to feed people. Whether I am visiting a cheese maker in Petaluma or a scallop diver in Nantucket; learning about the Chesapeake blue crab or local tomatoes, I am most happy working with the farmers and meat producers who are committed to excellence."
Rocco Hanson
Posts
