Chef Rho is a master of fine Italian cuisine. A native San Diegan, Rhoelle began her culinary journey at the Art Institute in Mission Valley. After school, she joined the Dolce Pane E Vino team and quickly became the Sous Chef under Chef Jon Weimann. Her passion for Italian cuisine led her to Newport Coast to cook at the prestigious Pelican Hill Resort and its signature restaurant, Andrea. There, she trained under extremely talented Italian and French chefs, cooking for the elite of Orange County.
When the call came to return to the Dolce team as Executive Chef for their second location, Dolce at the Highlands, she jumped at the chance to apply her skills at creating fresh, farm-to-table Italian food. Rhoelle is extremely happy to be back in her hometown and can’t wait for her guests to experience her take on neighborhood Italian dishes at Amici’s.
Chef Luke began his formal cooking career more than eight years ago, but grew up in the restaurant industry, helping his parents at their restaurant since the age of six. Working at several fine restaurants in the Hudson Valley including The Northern Spy and The Clove Café helped him develop his strong kitchen skills. From there, he further honed his craft at the well-known Italian restaurant The Market in Rhinebeck under the tutelage of famous chef and restaurateur Giovanni Scrapping.
Chef Luke joined Dolce a month after opening as a line cook and quickly moved his way up as Sous Chef to the talented head chef, Rhoelle Gabrielle. Luke brings his passion, knowledge, and joyful personality to Amici’s as well as an extensive understanding of vegan and vegetarian cuisine. Chef Luke loves delighting his guests with his delicious and healthy style of cooking.