Meet Michael Rolchigo

We’re excited to introduce you to the always interesting and insightful Michael Rolchigo. We hope you’ll enjoy our conversation with Michael below.

Hi Michael , thanks for sharing your insights with our community today. Part of your success, no doubt, is due to your work ethic and so we’d love if you could open up about where you got your work ethic from?

I feel I developed my work ethic at a young age. My parents encouraged me to get a job at a friend of my family’s restaurant at the age of 16. I fell in love with the business and found it was apparent that you had to work hard in this business. Upon graduation of high school I work in various restaurants, and then decided to attend the Culinary Institute of America in Hyde Park New York. Where work ethic was instilled in students daily

Great, so let’s take a few minutes and cover your story. What should folks know about you and what you do?

Hello I’m Chef Michael Rolchigo, I’m celebrating 40 years in the restaurant industry as a Chef. I have worked with various cuisines and owned my own restaurants through my career. Today I currently own a fine dining Italian restaurant, and separate Italian Sandwich shop and bakery, all under the same name Tavolena. Tavolena translates to Lena’s table. Lena was my grandmother who resided in the apartment above me in Utica Mew York. My grandmother was an amazing cook she ignited my passion to become a chef at an early age, when she passed I took the table that we ate every meal on and my journey began. That table is in our private room in the restaurant and guests reserve it 2 seatings a night and it seats 8 people

There is so much advice out there about all the different skills and qualities folks need to develop in order to succeed in today’s highly competitive environment and often it can feel overwhelming. So, if we had to break it down to just the three that matter most, which three skills or qualities would you focus on?

I believe I am a great teacher, I’m patient and understanding. I feel I was blessed with not only skills to cook but a passion and skills for baking and pastries. My advice for anyone who embarks on a culinary journey and life as a chef is to always stay on top of the trends, dedicate pretty much your life to the business because it’s a lot of hours and hard work. If you truly don’t have passion for this career it won’t work

Okay, so before we go, is there anyone you’d like to shoutout for the role they’ve played in helping you develop the essential skills or overcome challenges along the way?

My wife Lisa has been my rock, she is the most understanding and supportive person I ever met, she is by my side everyday helping me accomplish my goals daily

Contact Info:

• Website: https://Tavolena.com

Image Credits

All my personal photos