Meet the Chefs…Chef Michael Rostafin of Miel

Chef Michael Rostafin

With more than a decade in the industry, chef Michael Rostafin is the Restaurant Chef at Miel, a Provence-themed Brasserie located in the award-winning InterContinental Boston. He skillfully applies his market-driven culinary inspirations to each menu offered in the three-meal signature restaurant, as well as RumBa Rum & Scotch Lounge, and seasonal Five-10 Waterfront. Rostafin and his team focus on contemporary French cuisine with clean flavors and local, seasonal ingredients, elevating brasserie fare without overwhelming flavors or excessive accoutrements.  ‘We like to grow the ingredient to taste like that ingredient, prepared simply, but really, really well”, said Rostafin.

Rostafin often passes through local farmer’s markets for inspiration and strives to source produce from within the property; a 5th floor hotel roof deck beehive supplies a biannual honey-centered menu, a farm-to-table concept Rostafin plans to expand upon.  On Rostafin’s French-style brasserie menu, he has fine-tuned the food offerings while incorporating international influences.

Rostafin studied Music Education and Trumpet Performance at Ithaca College. After teaching two years of teaching in New Haven, Connecticut, he put his education career on hold to explore his lifelong passion to cook professionally. He joined a well-known Connecticut catering company located in lower Fairfield County and absorbed every piece of culinary knowledge he could get his hands or eyes on.  From there, Rostafin jumped into his first professional kitchen joining Bobby Flay’s Bar Americain at Mohegan Sun Casino. After three years working under Chef de Cuisine Leia Gaccione, Rostafin met his future wife at a Laurent Gras James Beard dinner in New York City.  In pursuit of love and a culinary career, he moved to Manhattan and joined Todd English’s Crossbar as a Sous Chef and shortly Chef de Cuisine. Nine months later Rostafin moved to Todd English’s Ca Va Brasserie at the Intercontinental Hotel in Times Square as Chef de Cuisine.

Rostafin and his wife left Manhattan’s West Village in early 2016 for Boston’s South End. Rostafin took on the role of Chef de Cuisine at the Forbes Five Star Boston Harbor Hotel Meritage Restaurant and Wine Bar. After just under a year at the Boston Harbor Hotel, Rostafin moved up the street to the InterContinental Hotel where he currently resides as the Restaurant Chef.

A native from Newtown Connecticut, Rostafin currently resides in Boston’s South End with his wife and cat.  He is a member of the Massachusetts Audubon, International Trumpet Guild, and United States Golf Association.  In his spare time, Rostafin enjoys mountain biking, hiking, golfing and fishing.  If Rostafin is not in the kitchen at InterContinental Boston he is most likely found fishing or relaxing on Cape Cod.

Please visit Miel and enjoy their special dessert that will raise money for breast cancer research.

This entry was posted in Boston Bakes, Breast Cancer Charities, breast cancer research, Chefs, Dessert, Desserts, non profit organizations, nonprofit breast cancer organization, Restaurants.

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