Michael Rozzi -- Executive Chef

Homegrown Hamptons chef Mike Rozzi got an early start in the culinary arts, working in kitchens from an early age. As a third generation “East Ender,” Michael’s dream was to become an accomplished chef recognized for defining “Hamptons cuisine” through the utilization of local ingredients and culture. His personal philosophy is that distinguished cuisine begins with the appreciation and balance of the finest local natural ingredients, the blending of exceptional flavors, and finished with flawless presentation.
Local ingredients have always been part of Michael’s heritage whether he was clamming down in Devon, hunting in the fields of Bridgehampton, or fluke fishing in the Shinnecock inlet. He considers himself an authority on local fare. Growing up on fresh chickens from Schleicher’s farm and Milk Pail apples gave Michael an appreciation of the phrase “Fresh is best” and as chef at Della Femina, Michael’s cooking holds true to his philosophy.
Michael attended a technical culinary program while still in high school and then went on to graduate with honors from Johnson and Wales University. He has also done graduate work in occupational education at New York State Institute of Technology. He as worked in prominent East End restaurants such as The Fish Net and The Falcon, we well as working as sous chef at Le Chef, Inn at Quogue, Crazy Dog, and then Della Femina.
Michael has traveled extensively throughout North America, Mexico and the Caribbean to broaden his expertise in different techniques. He has traveled and studied in the Napa Valley and hopes someday to add sommelier to his list of credentials.
Michael has been at Della Femina since 1996, working as sous chef with Kevin Penner and then James Carpenter. Michael Was appointed Executive Chef in 2004.