Craig Giunta

Rosemary's

Craig Giunta, the third generation of his Italian family to cook professionally in the U.S., has mastered a personal style of “fresh home cooking.” His early experience, from dishwasher to food prep, shaped his career in high-volume kitchens in New York City and Miami. After graduating with honors from the French Culinary Institute, he worked with renowned chefs like Sam Mason, Daniel Humm, and Andrew Carmellini. Giunta advanced from Sous Chef to Chef de Cuisine at Macchialina, forming a close culinary partnership with Chef Michael Pirolo over five years.

In 2017, Giunta deepened his knowledge of traditional Italian techniques with Chef Evan Funke at Felix Trattoria, mastering pasta-making in the coveted Pasta Lab. He later returned to Miami as Executive Chef at the Concours motorsports club, catering to high-profile clients like Ferrari. Giunta then joined Boia De, where he earned his first Michelin star, and opened Walrus Rodeo, a wood-fired restaurant.

Giunta recently reunited with Chef Funke, contributing to the openings of Motherwolf in Las Vegas and Miami. Now, he joins Rosemary’s to bring his signature, approachable Italian home cooking to a new audience.