Albert Rosado, Executive Chef
Executive Chef at Jules Catering since 1999, Albert began his culinary career in Manhattan. Kitchens where he developed his skills and refined his palette include the Biltmore Hotel, the Helmsley Hotels, the U.N. Plaza Hotel, the Stock Exchange Luncheon Club, the St. Regis Sheraton, and Windows On the World. Later, he was chef at a posh Connecticut golf club. Of his career prior to Jules Albert says, "Whereas many people in this business have cooked in only one or two kitchens, I'm lucky to have had a wonderfully diverse work history. I have worked in just about every type of kitchen and have been trained in classic French cooking, nouvelle cuisine, nuevo Latina, and Kosher cuisine."