Meet Chef Glenn Rolnick
Chef Glenn Rolnick’s culinary journey started in his childhood kitchen in Rockland County, New York, where he began cooking meals for his family. What started as a way to impress quickly turned into a deep passion for food, shaping his future in the kitchen.
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.
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.
Chef Rolnick’s work at Carmine’s continues to influence the dining scene at Atlantis, especially during events like the
Nassau Paradise Island Wine & Food Festival (NPIWFF).
In celebration of Carmine’s 20th anniversary, Chef Rolnick is hosting the first-ever Sunday Supper event. Guests will enjoy never-before-tasted dishes straight from the iconic NYC-based restaurant—an exclusive opportunity to enjoyed the
flavors that have made Carmine’s a fan favorite.