After Charlie Trotter's in Chicago closed last year, chef de cuisine Michael Rotondo moved out to San Francisco to continue his culinary career. Rotondo now works as executive chef of the Ritz-Carlton's Parallel 37 restaurant and is embracing the City by the Bay's affinity for fresh, local food.
"You don't have to worry about travel time for product [in San Francisco]. You don't deal with FedEx or a plane traveling 1,000 miles," he said. "Everything is picked or caught the previous day, at maximum. You just don't find that anywhere else."