Rocco Whalen

Chef Rocco Whalen preparing contemporary American cuisine with his signature Asian twist.

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.

Read More

David Feimster Director of Operations

David Feimster Director of OperationsHailing 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.

In 2004 Fiemster packed his bags and moved to the island of Kona, Hawaii where he opened his own restaurant, Sushi En Fuego and enjoyed great success for the next several years until an old friend called.

In 2012 Chef Rocco Whalen, who had now made a name for himself on the Food Network and operating several restaurants in Cleveland, Ohio was about to embark on a new project in Charlotte, North Carolina.  Feimster was named Executive Chef of Fahrenheit-Charlotte, the city’s only open-air rooftop restaurant located on the 21st floor of a mixed use building. In 2019, Feimster was promoted to Director of Operations running Operations for both Charlotte and Cleveland.

Under his guidance and leadership Fahrenheit quickly became a must-go restaurant for tourists and locals alike. Today Fahrenheit is a premier destination for foodies and culinary enthusiasts in both Charlotte and Cleveland.

Mercury Arteaga Corporate General Manager

Mercury Arteaga, Corporate General Manager
Mercury Arteaga is a UNC Charlotte graduate whose passion for hospitality shines through in her diverse background spanning Sales, Events, and Marketing within the restaurant industry.

With a meticulous attention to detail and a genuine love for creating memorable dining experiences, Mercury began her journey at Fahrenheit Charlotte as a lead host, quickly proving herself with her exceptional dedication and talent. Her journey culminated in her current role as Corporate General Manager, where she continues to lead with innovation and a commitment to excellence in every aspect of restaurant operations.

Mercury is also a certified Level One Sommelier with a deep appreciation for wine and its ability to enhance the overall dining experience.

Andrea Franceschelli Corporate Sales and Events Manager

Andrea Franceschelli Corporate Sales and Events Manager
Originally from Dayton, Ohio, Andrea Franceschelli received a Bachelor in Business Administration with a focus in Marketing from Ohio University in 2007. Moving to Charlotte, NC that year, she has since built an extensive background in sales and marketing, and has worked in the hospitality industry for over 14 years, serving in multiple FOH roles.

In 2014, Andrea took a role as the Sales and Events Manager at Fahrenheit-Charlotte, managing marketing and event sales for the restaurant. In 2023, she was promoted to Corporate Sales and Events Manager, assisting with opening their new location in downtown Cleveland, Ohio. She’s consistently been a multi-million dollar producer for Charlotte, and grew her team to five sales managers with the expansion of the Cleveland Events Team.

Justin Loo Corporate Chef

Justin Loo Corporate Chef

A Native of Hawaii, Loo attended Kapiolani Community College with a concentration in the culinary arts program. From there, he opened Kapono’s Bar and Grill and later, Dave and Busters of Honolulu. Following a successful stint at the Diamond Head Grill at the W Hotel in Honolulu, Loo moved to Las Vegas and accepted a role at Nobu, the world’s most recognized Japanese restaurant. While at Nobu, Loo honed his craft and developed a unique style of cooking that focuses on dynamic flavors and innovative presentations. In his 6-year tenure at Nobu Las Vegas, Justin worked his way to the position of Chef de Cuisine and assisted Chef Nobu with the opening of his Waikiki, Nobu restaurant location.

Chef Justin Loo then served as Executive Chef for the Ultimate Fighting Championship for 11 years, before making his way to Fahrenheit in Charlotte North Carolina. Justin Served as the Executive Chef before being promoted to Corporate Chef in 2023.

Today, he is considered one of the culinary world’s brightest rising stars, as evidenced by his success every day inside the kitchen of the Fahrenheit Charlotte.

© 2002 - 2024 FAHRENHEIT | All Rights Reserved.

Powered by WebProNC