After graduating from Culinary Institute of America, Rolnick landed his first big break at Hotel Carlyle in New York City, where he quickly rose from junior chef to sous chef. He went on to become executive sous chef at the United Nations Plaza Hotel, cooking for world leaders and dignitaries. 

But despite all the success in fine dining, Rolnick felt a pull to return to his roots. So, he moved back to Rockland County, started his own catering business, and later returned to the restaurant world with roles as executive chef at the Algonquin Hotel and Dellwood Country Club.

Bringing Expertise to Alicart Restaurant Group

For the past 12 years, Chef Rolnick has been the Director of Culinary Operations for Alicart Restaurant Group, overseeing the teams at several restaurants, including Carmine’s, the iconic Italian restaurant known for its family-style meals. Under his leadership, Carmine’s has thrived, maintaining its reputation for delivering traditional Italian flavors with a personal touch.

But Chef Rolnick’s impact goes beyond the kitchen. He mentors chefs and inspires his team with his extensive experience across both fine dining and casual hospitality.