CHEF'S JOURNEY

SEA LEGS

Chef Derek Rosen has twenty seven years of distinguished experience within the hospitality industry. The past six years have been in the yachting sector. Rosen has operated as a chef under his company Southern Feeding Frenzy Inc. since 2017.Chef Derek's most recent position is was MY Eros chartering in the Caribbean. Previously, he was in San Diego on a freelance position on El Mirar II. Chef also gained valuable experience in the Pacific on Long Aweighted leaving the States from Sand Diego he journeyed south to Cabo, Puerto Vallarta, La Paz and multiple other Mexican ports. Then to Costa Rica and Panama. Derek has also freelanced on MY: Serengeti for two Alaska seasons winter and summer, Muchos Mas, El Mirar II, Jazz, Magic, and Dreams. He finished the charter 2020 season in Alaska, British Columbia, and San Juan Islands as freelance Sole Chef on MY Serengeti expertly executing three charters and one owners trip. Rosen was previously the chef on board motor yacht I Love This Boat. Prior to this he served on M4 motor yacht. Chef has charter experience in California, Mexico, Costa Rica, Panama, South Carolina, Florida, Caribbean, Bahamas, Canada, Alaska, British Columbia, San Juan Islands and the North East United States. Derek has also appeared in Dockwalk Magazine and competed in two Yacht Chef Antigua competitions. His culinary knowledge, creativity, and dedication to his craft make him a valuable teammate.

Landlubber

His last land based role was the Executive Chef at the Pelican Grand Hotel a Noble House property in Fort Lauderdale Florida. Rosen brought innovative techniques and traditional flavors to the already well established Ocean 2000 Restaurant and O2K Bar. Rosen brought The Pelican to new heights in the local food scene. Chef spent a month at the award winning and prestigious Gateway Canyon Resort in Colorado as a guest chef for the Discovery channel event. Prior to joining the Pelican he was the Chef de Cuisine of Ferraro’s in the Four Seasons Hotel Maui Hawaii. Before rejoining the company and coming to the island he served as Chef de Cuisine of Baleen Restaurant. Which is located at La Playa Beach and Golf Resort in Naples Florida. Rosen loves utilizing local ingredients and seasonal products. Derek’s inspiration and background in southern, low country, Italian,California, Hawaiian, Asian cuisine, and world cuisine make him a perfect fit for being able to execute dishes in any kitchen land or sea. His experience, knowledge,dedication to his craft, talent, and will meet all expectations with his latest endeavor. Chef also owned and operated his own S.F.F Food Truck in the Florida area.

Prior to joining La Playa, Derek was an executive chef of Travinia Italian Kitchen and Wine bar in Charlottesville, Virginia honing his skills in Italian cuisine. At Travinia he earned the best new Italian restaurant award. Derek moved to Charlottesville to join the highly acclaimed Old Mill Room Restaurant at Boars Head Inn which is a four diamond rated restaurant. He loved the Blue Ridge mountain cuisines as it reminded him of the Smokies back home. He also learned a great deal about the wines of this region. Rosen served as the chef de cuisine at Loews Atlanta Hotel in Georgia bringing their restaurant eleven to new heights and winning best new hotel restaurant award by Atlantan magazine. Rosen served on the opening team as chef de cuisine at Atlanta’s Davios Northern Italian Steakhouse. He also trained at both Boston and Foxborough Davios properties. In addition, he gained experience as the executive chef of Buckhead Life Restaurant Group’s celebrated 103 West.

His passion stems from a rich Tennessee heritage and time as a pit master in acclaimed Knoxville restaurants. Derek wanted to become a chef at a young age and was inspired by his family, travel, and Tennessee southern cuisine. He also gained youthful experience working concessions,living on a boat in high school, and assisting with BBQ menus at Neyland Stadium. Derek believes “It’s having the ability to create innovative, artistic, and delicious dishes. It is the pleasure of having a job that is also my passion. I find comfort knowing that each and every day I provide a valuable service that is pure, brings nourishment, entertainment, and joy to people’s lives. You gotta eat!” He feels this is the greatest aspect of being a chef.

While working towards his associate degree in 2001 from Johnson & Wales University in Culinary Arts and Applied Science in Charleston, South Carolina, he worked as a line cook and waiter at Elliot’s on the Square, a part of the Maverick Southern Kitchens family of restaurants. Rosen attended the University because of his family heritage from Charleston and passion for low country cuisine. Upon graduation, he served as chef at a number of acclaimed Four Seasons Hotels and Resorts including the Atlanta, Palm Beach, Palo Alto, San Francisco, and Westlake Village properties before returning to the Southeast in 2010. With his time at the Four Seasons he built a strong foundation for his culinary journey while working with many highly acclaimed chefs. Derek lived in northern and southern California and opened the Four Seasons Palo Alto property. He was inspired by the farm to table restaurants while in California and stated "it reminded me of my youth in Paris Tennessee on my grandfather's farm and centered me in my career even more." While on the west coast, Derek educated, immersed, and incorporated himself in the food and wine culture, traveling to many vineyards. Through Four Seasons training programs he was trained and inspired by Regional, American, Italian, South American, Indian, Hawaiian,and Thai cuisines. He has used his training by incorporating local and indigenous ingredients while blending different food styles. You can definitely see a world map in Derek’s creations.

Rosen participated in acclaimed culinary events including Antigua yacht chef competition, the Laudy Pop Festival, SOBEWFF Seaside Eats Fort Lauderdale, Riverwalk burger Battle Fork and Knife Winner, Los Angeles Times Celebration of Food and Wine, Malibu food and Wine Festival, Taste of Charleston at Middleton Place, Taste of Miami, Les Dames d’Escoffier at Serenbe, Maui Taste of Chocolate and Film Festival, Restaurant week in: Atlanta, Charlottesville, and the first one in Naples. Derek was a host chef and actively involved in the first Annual Atlanta Food and Wine Festival. Derek assisted with Friends of James Beard Dinner Starchef event at Park 75 in 2002. Chef Rosen has been featured in various magazines including,Dockwalk, Wine Spectator, Concierge Image, Daily Candy, Atlantan Magazine, Creative Loafing, Atlanta 365, Examiner, Gulf Shore Life, Gold Coast, Miami Herald, and Where Magazine. Derek has appeared and cooked on two episodes of Bad Tv/ midtown Restaurant week for Loews Hotel found on Youtube, local news channel and Yelp for Travinia in Charlottesville. Derek appeared on Let's Eat Wink News Southwest Florida for the Fourth of July and of course did a BBQ inspired dish.

While not working Derek’s interests are boating, fishing, sporting events, discgolf, traveling, trying new restaurants, biking, reading, surfing, gardening, and hiking.