Rocco Whalen
Rocco Whalen, if nothing else, is wrapped up in the love of cooking: the idea and vitality of it, the doing of it, the invention and sustainability of it, the day-to-day enrichment of it, and, ultimately and significantly, the memory of learning all about it from his Mother. All combine as convictions he affectionately shares with regulars and first-timers who dine at his remarkable restaurant, Fahrenheit. Rocco first opened Fahrenheit in 2002 in the historic Tremont neighborhood of Cleveland and then, two successful decades later, transitioned to the heart of downtown Cleveland on Public Square.
His contemporary American cuisine, always in a state of flux and perfection, was a hit from the get-go. After 22 years, it still is: it never fails to impress.
Hailing from Toms River, New Jersey, David Feimster was born to entertain. After receiving his culinary degree from Le Cordon Bleu in Scottsdale, Arizona in 1996, Feimster joined world renown Chef Wolfgang Puck in Phoenix. Honing his skills by working his way through the kitchen, Feimster fell in love with the art of Sushi making and became the Sushi Chef at Obachine, eventually earning the position of Corporate Sushi Chef. It was during this time where he would meet, work with and form a lifelong friendship with Rocco Whalen. Feimster would spend the next few years travelling and opening new restaurants for Wolfgang Puck.
