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Restaurant Team

Before taking the helm at Parallel 37 in January 2013, Chef de Cuisine Michael Rotondo, trained with and worked alongside world-renowned Chef Charlie Trotter at his eponymous Chicago restaurant for eight years, working his way up the ranks to Chef de Cuisine and, ultimately, Executive Chef.

Raised in Weymouth, Mass., just south of Boston, Rotondo began his culinary journey cooking with family and friends, gaining a tremendous respect for the finest seasonal ingredients. He entered the professional field at the age of 15, working at a local restaurant in Boston, eventually graduating from the New England Culinary Institute in Burlington, Vermont. Rotondo then headed south to Palm Beach, Florida, where he worked at the Five-Star, Five Diamond Four Seasons Resort, experiencing a unique type of cuisine focusing on flavors from South Florida and Latin America. Passionate about global cuisine, Rotondo moved to Europe for two years and worked in multiple Michelin star restaurants, including a stint beside Paul Bocuse in France. From there, he moved back to the United States and began his tenure at Charlie Trotter’s. During that tenure in 2008, Michael received the “Most Promising Chef” award from chefs Daniel Boulud and Thomas Keller after competing in the United States Bocuse d’Or, widely regarded as the epitome of culinary competitions worldwide. Working with the best possible ingredients, Rotondo crafts progressive, market-driven cuisine that is refined and creative without being overly fussy.

Originally from Medellín, Colombia, Pastry Chef Andrea Correa’s passion for pastry arose as a child looking at photos and cookbooks about desserts. After receiving formal training in classic pastry at The French Pastry School in Chicago, Ill., Correa traveled to Europe and launched her culinary career at Noma, a two star Michelin restaurant in Copenhagen, Denmark, named “Best Restaurant in the World” by Restaurant magazine. After a life-changing year at Noma, she moved back to the United States to work at Charlie Trotter’s eponymous kitchen in Chicago where she met Michael Rotondo, now Chef de Cuisine at Parallel 37.

From there, Correa continued to travel the globe, cooking and honing her skills in world-renowned restaurants including El Bulli in Spain as Assistant Creative Chef and Iggy’s in Singapore as Chef de Partie before returning to Chicago as opening Sous Chef at Yusho. However Correa couldn’t help but dream about getting back into pastry, and when she got a call at the beginning of 2013 from Chef Michael Rotondo to join the team at Parallel 37, she couldn’t pass it up.


Since opening, Parallel 37 has received numerous awards for its cuisine, decor and dining experience including the following:

  • 'Boutique Restaurant of the Year' by Luxury Travel Guide, 2016
  • ‘5 Mouthwatering Hotel Restaurants in San Francisco’ by Forbes Travel Guide, August 2016
  • Among ‘13 SF Hotel Restaurants Locals Should Try’ by Zagat, August 2016
  • “Rotondo is a seasoned chef who has quickly established himself as a rising star in the Bay Area.” The San Francisco Chronicle
  • Four Star Rating. Forbes Travel Guide

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