MICHAEL DEI MAGGI
EXECUTIVE CHEF / PROPRIETOR

At first glance, one may not expect The Rockwood Room Executive Chef Michael Dei Maggi to be a devotee of vintage Americana cuisine. But, the proudly Italian, tattooed and gregarious lover of all things food and wine has an affinity for the simplicity of throwback dishes, all made with a modern twist. 

 "Fine food, wine and cocktails is what The Rockwood Room's all about," says Dei Maggi. "We'll have a fabulous prime rib program, broiled lobster tails and fondue, reminiscent of the opulent post World War II era, but updated, along with my grandmother's rigatoni and meatballs. The meatballs don't fit in, but I want them on the menu anyway," he laughs.

Born in Rochester, NY and raised just outside of Boston, MA, Dei Maggi grew up in an Italian family where the culture of food was a staple in and of itself. 

 "I've been cooking since I was a small child. The entire family would be in the kitche, the men would be making sausage and the women would be rolling out pasta and making cookies," Dei Maggi recalls. "Everybody's laughing, yelling, breaking stuff, drinking wine, making food and having a great time."

It was there that Dei Maggi learned to prepare many of the family recipes, including homemade sausage and meatballs. His passion for fine cuisine flourished when, upon his mother's encouragement, he pursued a cooking career and received his culinary apprenticeship under French Master Chef Serge Backes at the Lighthouse Inn in New London, CT.