Roslyn Zecchini

Roslyn Zecchini grew up in Saratoga Springs. Throughout her high school years, Roslyn spent her summers working in the kitchens at one of Saratoga Springs’ most famed restaurants. She began as a dishwasher at age 13, and by the summer of her senior year, she was running the garde manger station during the six weeks of the Saratoga racing season.

After high school, Roslyn enrolled in the Culinary Institute of America (CIA) and worked through both their Culinary program and the Hotel and Restaurant Management program. A college internship brought her back to yet another famed upstate New York restaurant in Lake George, NY.

Throughout her college years, Roslyn spent a considerable amount of time in Europe, immersing herself in the language and culture. This experience helped her to confirm her specialization in Italian cuisine and in her senior year, she enrolled in the Slow Food program in Italy. Student visa in hand, Roslyn relocated to the Marche Region on the Adriatic Sea. After an intense 3-week language course, Roslyn began studying and traveling through Italy to explore the various regions and the cuisine that is indigenous to each area she visited.

Roslyn worked her way through Italy, spending 3 to 4 months in each of the three fine dining restaurants: Gia Sotto L’Arco in Puglia, where she worked the appetizer and dessert stations; Aqua Puzza in Arezzo, outside of Florence, where she made bread and desserts; and La Loconda in Bergamo, outside of Milan.

While back in New York for Christmas in 2005, Roslyn met David Zecchini and learned of the upcoming opening of Mare Ristorante. After returning home permanently from Italy, Roslyn began working in the kitchen at Mare and moved to David’s sister restaurant, Forno Bistro, in the spring of 2007.

In May of 2008, Roslyn was promoted to Executive Chef at Forno and is continuing with the rustic Italian cuisine that has made the restaurant such a popular dining institution in downtown Saratoga.