Chef Glenn Rolnick was born and raised in Rockland County and Glenn’s cooking experience began in his pre-teens while his mother was at work. He would prepare dinner for himself and his four brothers and received favorable “family reviews.” The word spread quickly throughout the neighborhood and Glenn began catering small functions for neighbors.

Realizing quickly that he had a flare in the kitchen, he soon went on to work at a bakery while still in high school and moving on to community college. After graduating with an Associate’s Degree from Rockland Community College, Rolnick was swooped up by the Culinary Institute of America, and was voted by his peers as “most likely to succeed.”

Chef Glenn landed his dream job at the world renowned Hotel Carlyle in New York City. After only six months, he was promoted to Sous Chef. This would be merely a stepping stone to his next position as Executive Sous Chef at the United Nations Plaza Hotel. It was at the United Nations Plaza Hotel where Chef Glenn oversaw the dining rooms, banquets and events and room service.

With a desire to get “back to his roots,” Glenn opened a catering business in his hometown of Rockland county where he produced hundreds of catering jobs on a yearly basis. After six successful years, Rolnick realized that he belonged back in the restaurant field and felt privileged to accept the position as Executive Chef at the Algonquin Hotel in New York City.

Today, Chef Glenn Rolnick is the director of culinary operations for the Alicart Restaurant Group. Alicart owns Carmine’s Family Style Italian Restaurant, Virgil’s Real BBQ, Gabriela’s Mexican Restaurant and Tequila Bar and Artie’s NY Delicatessen

Chef Glenn has been seen on Good Morning America, MSG Live, CBS Television and has had articles written about him in Time Magazine, The New York Times, The New Yorker, Food Arts Magazine. He has also prepared food photos for dozens of publications including Gourmet Magazine, The Journal News, The New York Post and The New York Daily News.