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Chef Rocconi graduated from Le Cordon Blue Culinary School in Pasadena, California. Chef Austin Rocconi's culinary education began on the West Coast and took him across the country, landing him in the great American South. He was Chef de Partie at Atlanta's prestigious Buckhead Life's Kyma Restaurant. Following his three years with Kyma, Rocconi had a stint at BLT Steak Atlanta and the Canoe Restaurant. While at Canoe under the tutelage of Chef Carvel Grant Gould, he gained an appreciation and passion for locally-sourced cuisine and hyper-seasonal ingredients. Rocconi continues Le Vigne's farm to fork philosophy and enjoys using ingredients from the restaurant's garden.
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