Rocco Whalen, the chef/owner of Fahrenheit in Cleveland, is a big man with big-time talent. But keep an eye on this culinary whiz because every day he shrinks in size, his finesse in the kitchen grows. If all of this sounds like nonsense, then you’re not yet aware of his star appearance on The Food Network’s new show—The Fat Chef. The show highlights the journey Rocco and 11 other overweight chefs take to overcome their personal struggles with food. Let’s just say Rocco emerges from the process a new man with a new determination to make Fahrenheit one of the best restaurants in the country.
This is not Rocco’s first brush with national fame. At age 19, after graduating from the Pennsylvania Culinary Institute, he rubbed elbows with Wolfgang Puck for four years at Spago, Obachin, Granita and Chinois. Afterwards, he returned to his hometown of Cleveland and began to make heads turn at Blue Point Grille, a seafood restaurant in a meat-loving town. But Rocco picked up a bushel full of tricks from Professor Puck, and the result was an Asian/Californian-style seafood menu unlike anything the city had ever seen.
After 18 months at Blue Point, it was time to open his own restaurant, and he found a perfect place in the hipster Tremont neighborhood, just down the street from Lolita, a restaurant owned by his friend and mentor Iron Chef Michael Symon. Immediately, Fahrenheit took off. Gourmet listed the restaurant in its “Guide to America’s Best Restaurants.” Esquire declared Rocco “a chef to keep your eye on.” National trade pub, Restaurant Hospitality, named Rocco to its 2004 class of Rising Stars, which include future Iron Chef Jose Garces.
It’s been 10 years since Rocco opened Fahrenheit, and 2012 looks to be a banner year. The 34-year-old has a renewed vigor for life, and he’s translated his better health to a new “FahrenLite” menu that features several tasty low-calorie items. He also recently opened Rocco’s Nachos & Tacos, a kiosk at Quicken Loans Arena in Cleveland. It will be just steps away from Michael Symon’s burger joint, The B-Spot.
“I recently married the woman of my dreams, I’m back to fighting weight and I have a lot of irons in the fire,” says Rocco. “I was put on this earth to cook, and I plan on doing that—with lots of love—for many years to come.” Amen!
