Christian Rossit was born and raised in Venice, Italy. He gained his appreciation and passion for food from his family upbringing. His mother, from whom he learned ingredients and methods, was from the Emerald Coast of Sardinia.   This region was known for lamb and seafood dishes. From his father, a native of Venice, Christian inherited the appreciation of pasta. Together his parents instilled in their young son an appreciation for food.

Christian’s professional journey is most impressive considering his youthful age. He attended Culinary school in Venice, and later interned at Da Franco, an Italian restaurant located in the resort area of Bibione on the Adriatic Sea. After working throughout Italy, Christian was ready to broaden his horizons. With the help of a family friend in New York City, Christian came to the United States to further hone his culinary skills.

Christian’s various challenging positions have allowed him to climb to the top of the culinary ladder. Along the way, he has worked at many prestigious restaurants and under a number of highly regarded Chefs. For instance, Christian was the Chef de Cuisine at a fine dining restaurant within the 900-room Regal Hotel in downtown Cincinnati under Executive Chef Jean LaFont. He also served as Executive Chef of the Albee Restaurant following Paolo Verzeni, who is now Corporate Chef for the Ritz-Carlton Hotel in Washington, DC.

In 1999, Christian was voted “youngest chef of the mid-west”.

In a short period Christian has established himself as one of the rising stars of the New Orleans culinary world, appearing at the Crescent City Farmers Market (chosen as recipe of the month), Martin Wine Cellar, and WWL-TV Channel 4. Mr. Rossit has held the Executive Chef position at the well known La Riviera restaurant and has done a stunning presentation for the St. Michael’s Chef Charity.

As the Executive Chef of Mr. John’s Ristorante, he hopes to exceed expectations with his creative freedom and innovative style.