Director of Culinary Operations for SAVOR at the Long Beach Convention Center/Aquarium of the Pacific
Rosie Romo is a graduate of Le Cordon Bleu College of Los Angeles (formerly the California School of Culinary Arts). She is a nationally recognized chef, lecturer and innovator in the culinary field, and her recipes have appeared in popular cookbooks such as “Cooking for Company” and “Secrets of a Caterer’s Kitchen.”
Rosie has cooked for numerous high-profile events, including the Super Bowl, the People’s Choice Award, the Emmy Awards, American Idol and the Tournament of Roses. She is a culinary advisor to Le Cordon Bleu College, has developed training manuals for catering chefs, has designed kitchens, and serves as a mentor to young cooks in the Los Angeles area.
Rosie has been cooking for more than 20 years once she walked into her uncle’s restaurant and heard the clinging and sizzling of the sauté pans she was hooked. Rosie aspires to be a conscious cook through thoughtful training, creativity and consistency. Born and raised in Newport Beach, California, her specialty is Nuevo American cuisine.