Chef de Cuisine
Chef de Cuisine Sam Rosales received culinary training at Le Cordon Bleu in Los Angeles. Rosales’ simple and straightforward approach to cooking with inspiration from different cultures led him to Monteverde, and under the tutelage of Chef Sarah Grueneberg, he worked his way up from cook to sous chef. There he helped propel the restaurant forward and learned how to create dishes with a regional Italian foundation while being influenced by his love of food outside of the Italian palate. Rosales is looking forward to taking his experiences and helping to create one-of-a-kind dishes for Adalina.