IN THE SPOTLIGHT
TEXT BY SHERRI K. OOSTERHOUSE PHOTOGRAPHY BY GERIN CHOINIERE
Hot
Venue
with aView
Chef Rocco Whalen’s
Fahrenheit Fulfills
Lofty Expectations
28 | C H A R LOT TE L I V I N G
IN THE SPOTLIGHT
THINGS ARE LOOKING UP FOR CHARLOTTE FOODIES .
Twenty one floors to be exact.
Rocco Whalen’s Fahrenheit franchise, and the first
rooftop restaurant to grace the Queen City skyline, is
gaining high praise after just two short months.
Perched atop the Hyatt Place on 3rd and Caldwell,
the panoramic views are second only to the custom
cocktails and a menu infused with local, seasonal
and sustainable ingredients.
Whalen, 36, sought out Charlotte for his seventh
restaurant because of its burgeoning food scene, the
presence of Johnson & Wales and interesting mix of
local purveyors – not to mention the mild Carolina
weather perfectly suited for rooftop dining.
Many remember Whalen as a former Fat Chef
contestant on the Food Network or appearances on
Cutthroat kitchen. But those who know his talents
and have tasted his food can attest to his success as
restaurateur that promises not to disappoint. Former
supermodel Cheryl Tiegs, who was in town for the
March opening is one of them. “I'm such a big fan of
Rocco’s,” she said. “I’m so happy to share this experience and be here for the grand unveiling.”
Supermodel Cheryl Tiegs joined Chef Rocco Whalen for Fahrenheit’s Charlotte opening in March 2014.
Whalen and Tiegs both share an affinity for
when a rooftop space came along, I wanted to be the
Cambria, the natural Quartz stone that anchors the
Late night chef duties are not conducive to dieting
look and feel of Fahrenheit, and the company that
while his career and passion require him to stare his
brought this long-time friendship together.
demons in the face every day. He credits his run on
Whalen has a mission to keep things local, part-
first to bring it to Charlotte.”
Charlotte Living sat down with Whalen to talk in-
Fat Chef for teaching him how to enjoy food without
nering with Carolina purveyors whenever possible.
depth about the passion for preparing great food
abusing it and by balancing his life with exercise
“I’d like to keep the money in town, following in the
and finding strength to maintain a healthy lifestyle
and flavorful substitutions. “That experience changed
footsteps of the same commitment in Cleveland,” he
when the daily food deck and restaurant grind is
my life,” he said. “I still have more weight to lose, but
said. For example, Neese’s country sausage plays a
stacked against you.
I’m doing it the right way, and I know I’ll get there.”
starring role atop sweet potato biscuits with lobster,
There was never a question that Whalen pos-
and Cloister Honey can be found drizzled across
sesses the drive to succeed. At 24, he opened the first
local buttery grits topped with bacon. Beers on
Whalen always knew that a food career was his
Fahrenheit in Cleveland; and other local concepts
tap didn’t travel far either, NoDa Brewing Co., Olde
destiny. Growing up in Cleveland, he spent countless
soon followed including SHORTRIB1 Food Truck,
Mecklenburg and Birdsong Brewery Co. have
hours after school helping his mother who taught
Rocco’s at the Q (Cleveland’s Quicken Loans Arena)
featured beers on tap.
him his trade early on. His honesty is refreshing, as
and Rosie and Rocco’s at the Horseshoe Casino and
he talked about his love of food – both preparing
FirstEnergy Stadium.
FOR THE LOVE OF FOOD
graduates and students. Breaking into this business
and eating.
“My mother was protecting me,” said Whalen.
Whalen also intends to pay it forward, making
most of his hires from the Johnson & Whales pool of
CHARLOTTE CENTRIC
takes hard work and determination, and someone
“She occupied my time after school to relieve me
Charlotte is his first step away from the comfort of
from the bullies in the neighborhood.” When
the Midwest town that has supported and cele-
This philosophy also extends to Whalen’s com-
Whalen played football, they would cover the ‘N” on
brated his restaurants for more than a decade.
munity-driven spirit. He looks forward to Fahrenheit
the back of his jersey. “It hurt, it was tough, but it’s
Charlotte based Fahrenheit is more than three years
playing a part in charitable causes and events, like
things like that that make you stronger.”
in the making and his commitment to its success is
his recent participation in Charlotte Wine & Food
He went on to attend Pennsylvania Culinary Insti-
evident in his passion. “I was really interested in
Weekend.
tute then moved to the West Coast to work at all of
investing in Charlotte because I liked what was
“I came here hoping to add to the already inter-
Wolfgang Puck’s restaurants. Whalen credits that expe-
going on here,” said Whalen who has family in the
esting mix of restaurants,” said Whalen, who plans to
rience for honing his skills, opening his eyes to the
South and witnessed the restaurant scene explod-
take up residence in Charlotte part-time, along with
hard work and determination it takes to make a chef-
ing. “I believe in this city, and I want to participate in
his wife. “There are a lot of talented chefs in town,
driven concept thrive – and packing on more pounds.
all the great things that are happening here; so
and I want what I'm doing to enrich the scene.” ✱
willing to teach.
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