Culinary director at Shake Shack

Mark Rosati

KITCHEN CRED:

Worked various positions in the kitchen of Gramercy Tavern under both Chef Tom Colicchio and Chef Michael Anthony

FAVE FALL DISH TO MAKE AT HOME:

Either rabbit braised with white wine and apple cider or beef short ribs braised in red wine. Pretty much ANYTHING braised, especially when served with roasted root veggies! I grew up in New England and these flavors remind me of when the weather starts to get colder.

ADVICE FOR THOSE WHO SAY THEY CAN’T COOK:

Start off with a dish you love to eat, research various recipes on it and dive in. It makes learning so much easier when you try cooking a dish you are familiar with and have enjoyed many times since you know what it’s supposed to look and taste like. One food I hate: White chocolate and I’m not really sure why. I love milk and dark chocolates, but just can’t get into white. Perhaps it’s because it’s often too sweet.

WHEN I’M NOT COOKING, I’M USUALLY:

Playing guitar. I’ve been doing so for over 30 years.

5 TOOLS EVERY COOK SHOULD KEEP IN THEIR KITCHEN:

Sharp knives, first and foremost. A sharpening stone too to keep them finally honed at all times. A cast iron pan (great for griddling burgers at home). A powerful blender, such as a Vita-Prep, which has many, many uses in the kitchen. A Microplane zester.

THE JUNK FOOD I CAN’T LIVE WITHOUT:

Little Debbie. I love all of her incredible snack cakes.

FAVORITE NYC RESTAURANT THAT’S NOT MY OWN:

Gramercy Tavern. It’s the first restaurant I fell in love with when I moved to NYC (and the reason I got into the hospitality industry) and 20 years later it’s still at the top is its game.