Chef and Innkeeper Rosemary Chiariello  lovingly oversees the culinary operations of the Gateways Inn, from the sumptuous daily  breakfasts to Seasonal Dining Menus in the Inn’s “La Terrazza” Restaurant.  She also coordinates and plans the menus for all the private Functions and Weddings held at the inn, whether it is an elopement with two special people or a grand affair of two hundred guests.

From an early age, she took a keen interest in the food & beverage industry. At the age of seven years, she established herself with a regularly stationed Lemon-Aid stand in her childhood neighborhood.  As a teen she changed her entrepreneurship to making specialty birthday cakes and pies…..Next came High School, College, and then Life….putting a hold upon the beverages, treats and foods to be created and sold by Rosemary. During these years, only family and friends came to know the culinary delights created regularly by Rosemary. If you were invited to her home for a casual brunch or an elegant dinner party, you knew you were in for a good time! Not only would you eat and drink well, but table settings and décor were all ways appropriate and very often themed.

Shortly after becoming an Innkeeper and taking over the kitchen duties at the Gateways Inn, Chef Rosemary enrolled in the Culinary Institute of America’s Boot Camp Program, just to be sure she was on the right track with the basics and utilizing proper techniques. It was a great experience, and helped her achieve much professional skills and confidence.   In addition, she studied with Marcella & Giuliano Hazan, in Italy, where she learned, among other things,  the art of making pastas. Here she fell in love with Italian Food.

Chef Rosemary’s love of Italian Foods continues today. Her menus at La Terrazza celebrate the simplicity and fresh approach to Italian foods. This year she began holding regional Italian Cooking Classes at the Inn, and hopes to continue them indefinitely. She finds it is not only fun to explore each region, but it is very educational as well. She says “The foods that are prepared and eaten in each region are imbedded in such amazing history, culture, and the land itself.”

“Boun Appetito”