Winter 2021

180 C A R M E L M A G A Z I N E • W I N T E R 2 0 2 1 C hef Michael Rotondo is bringing his love for creating special moments to our doorstep. The ambitious chef has been dili- gently perfecting his skills for years, from beginning as a student at the New England Culinary Institute to his most recent role as the highly- esteemed Executive Chef at Parallel 37 at The Ritz-Carlton, San Francisco. Rotondo was the Chef de Cuisine at Charlie Trotter’s in Chicago, where he won the “Most Promising Chef ” award in the Bocuse d’Or USA from Daniel Boulud and Thomas Keller. The Monterey Plaza Hotel & Spa is a keystone in the city, and a highly- touted event place for special occasions, such as weddings and anniver- saries. It is also one for regulars look- ing for dining with spectacular views of dolphins and sea otters playing in the surf on the bay. Rotondo says his goal is “to create experiences for our hotel guests that instill a sense of place and maximize the potential of this beautiful area.” For the forward-thinking chef, that means blending his style of fresh ingredients with an acute attention to detail regarding guests’ cravings and changing tastes. Growing up in Massachusetts, Rotondo found a love for food and hospitality at a young age. He excelled in leadership positions, learning that the tiny differences are what elevate an experience to the next level, and creating a reputation as a master of initiative—both in the kitchen and in business. “To be truly successful in this field, one must be involved in all aspects,” he extolls. That involvement typically entails long days and evenings as the chef prepares The Coastal Kitchen, a new establishment within the hotel. From researching local sourcing to creating menus, to educating new kitchen staff, Rotondo is eager to make the restaurant the high- light of Monterey. The chef ’s plating and styling of ingredients are works of art them- selves, seemingly too beautiful to disturb, but the temptation of the tastes override with delicious results. His blending of ingredients with flourishes of painterly strokes makes just the arrival of the dishes a spe- cial event.This experience is what lights Rotondo up when describing his plans for his future. Q: What are you looking forward to doing at the Monterey Plaza Hotel & Spa? A: I’m beyond excited to join a community with such a history and diversity as Monterey. The Monterey Plaza Hotel & Spa has an incredible reputation throughout the peninsula and I’m happy to be a part of this wonderful company. Q: What are some of your favorite dishes personally? A: My favorite dishes are always ones that enliven your senses and are created with passion. It could be enjoying some beautiful local oysters on a sunny day or overlooking the bay and indulging in local products like halibut, black cod or Monterey squid. This is where you can truly have a transcendent dining experience. Q: How do you see the evolution of the dining experience for guests with the introduction of The Coastal Kitchen? A: The Coastal Kitchen will be a restaurant where guests can enjoy a multi-course experience overlooking Monterey Bay. This can be your spe- cial occasion restaurant or a once a week restaurant looking for that warm, relaxed ambiance. We have an open kitchen, which will allow the staff to interact with guests, and an award-winning wine list that will fea- ture local and old world wines suited for our coastal cuisine. Q: How are you sourcing your food and what interests you now? A: We have 98% of our food grown within 100 miles of the hotel.This ensures peak freshness, quality and that we are supporting neighboring farms and growers. Bringing a Fresh Palate and Perspective to the Monterey Bay Award-Winning Chef Michael Rotondo Helms The Coastal Ki tchen B Y CHR I S T I NE MCMAHON TUMP SON From researching local sourcing to creating menus, to educating new kitchen staff, Rotondo is eager to make the restaurant the highlight of Monterey.