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Rolando Anoceto returns to his roots as executive chef at City Cellar Wine Bar & Grill in West Palm Beach

Rolando “Roly” Anoceto has been named executive chef at City Cellar Wine Bar & Grill in West Palm Beach. Located on the second floor at Rosemary Square, the American-style eatery is fueled by an expansive open kitchen, glass-enclosed wine room and a bustling cocktail scene.

https://www.citycellarwpb.com/

Born in West Palm Beach to Cuban parents, Anoceto attended Lake Worth High School, where he excelled in the school’s culinary arts program.

At 16 years old, he began his career in the foodservice industry as a food runner for Cucina Dell’ Arte, now Cucina Palm Beach. After graduating high school in 2007, he accepted a position as a line cook at City Cellar, then moved to West Palm’s now-shuttered, Dolce de Palma. At City Cellar, he learned the art of butchering meats and fish and designed bespoke stone hearth pizzas and, at Dolce, he prepared French and Italian fare alongside famed chef-owner Anthony de Palma.

In 2010, Anoceto relocated to Pennsylvania with his wife Hillary to raise their children and to be closer to her family, who reside in Lilitz. He served as a line cook at Gibraltar, a popular Mediterranean-seafood restaurant in Lancaster, before rising in rank as a sous chef at the Lancaster Marriott Hotel’s Penn Square Grille where he managed the kitchen line, developed recipes and seasonal menus, and trained staff.

Nearly three years later, he traded his post to rebuild, and rebrand, The Railroad House Inn, a historic property that shuttered in 2011 from river flooding, and served as its executive chef.

Anoceto returned to his South Florida roots in 2017 and to City Cellar where, as sous chef, he designed menus, co-managed the restaurant’s charcuterie and dry-aging programs, and worked alongside executive chef Andris Salmanis, before assuming his new responsibilities.

Photo: TBC Media Lab

 

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