Chef Mark Rosati of Shake Shack - Biography

New York, NY

September 2017

Born and raised in Connecticut, Mark Rosati grew up enjoying many of the state’s characteristic roadside seafood and burger shacks. Though always interested in food, it wasn’t until he moved to New York City to study film at New York University that he became interested in how cuisines varied from neighborhood to neighborhood.

While attending a wine-and-food festival, Rosati met Gramercy Tavern’s opening chef, Tom Colicchio, fortuitously setting his hospitality career in motion. Swapping the production studio for the kitchen, Rosati accepted an entry-level position at the restaurant, working his way from station to station, honing his culinary chops.  

In 2007, Rosati’s desire to gain front-of-house experience led him to join the original Madison Square Park location of Danny Meyer’s Shake Shack as manager. All the while, he was tinkering with recipes, many of which became menu items. Rosati’s true calling was realized and he was promoted to culinary development manager in 2010, and then to culinary director in 2013. Rosati continues to push the envelope and redefine what’s possible for one of New York’s beloved fast-casual brands.