Glenn Rolnick

Chef Glenn Rolnick was born and raised in Rockland County, New York. He began his culinary career as an adolescent, catering small functions for his family, friends and neighbors. He also worked in a bakery throughout high school and college. After completing his Associates Degree, Rolnick completed his Culinary Arts degree at the Culinary Institute of America. Following graduation, Rolnick accepted a job at New York’s renowned Hotel Carlyle, becoming Sous Chef after just six months. Shortly after, Rolnick became the Executive Sous Chef at The United Nations Plaza Hotel, overseeing culinary operations and cooking for world leaders and international dignitaries.

Following his success in New York City, Rolnick returned to Rockland County to establish a burgeoning catering business. After six years and thousands of events, Rolnick missed the hustle and bustle of the restaurant world and accepted the role of Executive Chef at the Algonquin Hotel in New York City, followed by a position as the Executive Chef at the Dellwood Country Club in Rockland County. In 2003, Glenn joined the Alicart Restaurant Group as the Director of Culinary Operations. In this role, Glenn has been instrumental in the opening of Carmine’s Atlantic City in December 2004, Carmine’s Atlantis in July 2005, Carmine’s Washington D.C. in August 2010 and Carmine’s Las Vegas in July 2013. He has also contributed to three of Alicart’s cookbooks, including Carmine’s Family-Style Cookbook: More Than 100 Classic Italian Dishes to Make at Home; Carmine’s Celebrates: Classic Italian Recipes for Everyday Feasts; and Virgil’s Barbecue Road Trip Cookbook: The Best Barbecue From Around the Country Without Ever Leaving Your Backyard.