Meet our chef:
Denis Rotari is an esteemed chef who takes pride in being primarily self-taught. His methods and culinary techniques stem from his interest in the culinary arts, as well as the training he has experienced from various renowned chefs all around the world.
Being from Ungheni, Moldova originally, Denis has found love in various exotic flavors and specifically the pairings of flavors with their complimentary wines. Prior to joining our team at Amadeus, Denis has worked at premier kitchens throughout New York City, including Duet in Manhattan, as well as the esteemed American Cut steakhouse, alongside Iron Chef, Marc Forgione.
His signature dish to prepare is the Bone Marrow Escargot, which is a favorite here at Amadeus and his favorite meals to prepare are the Sambuca Oysters Rockefeller, served on a flame, and Espresso Linguine. He takes pride in the preparation of each dish, which is made to order. Working with us at Amadeus, in his own words, has given Denis “the opportunity to create a menu that I can be proud of, experiment with flavor combinations, and prepare meals with the confidence of making people happy.”
We invite you to come and enjoy our menu, or ask our chef to surprise you for on your taste pallet!