Chef Rome’s culinary experience spans the globe.While working at Spago, Chef Rome studied culinary arts in Paris. He would later serve as a culinary consultant on a privately owned yacht for over a year while sailing the Caribbean. From 1998-2003, Chef Rome was one of five chefs selected to work at the Cannes International Film Festival’s American Pavilion—alongside master chefs Roger Verge, Bobby Flay, Mario Batali, and Todd English.

In 2000, Chef Rome founded Rome’s Joy Companies, which boasts a diverse business portfolio. This includes a brick-and-mortar restaurant called Peach’s on 47th, two grab-and-go concession locations at the University of Chicago, Rome’s Joy Catering (a full-service catering and event planning company), RJC Sausage (a chicken sausage manufacturer), Parkway Social (a coworking space and historic event facility), Blanc (a fine arts gallery), and Rome and a Day Productions (a 501(c)(3) non-profit organization), all located in the heart of Chicago’s Bronzeville community.

Chef Rome has provided a multitude of job opportunities throughout the Chicagoland area via Mise en Place, which is a culinary and hospitality training program helping at-risk youth obtain jobs in the culinary field. In addition to food service, Chef Rome also provides a custodial training program called Clean Habits. Chef Rome is not just hoping to create more opportunities for young people of color but hopes that re-investing in the historic Bronzeville neighborhood will create a lasting and positive impression of the rich history that is so deeply rooted within the community. With over 30 years of experience in the food service industry, Chef Rome has received numerous awards and recognition from local, national, and international media. He has partnered with organizations such as Careers Through Culinary Arts Program (CCAP), After School Matters, Healthy Schools Campaign, YMCA, Centers for New Horizons, Education to Careers, Alternative School Network, Growing Home, Grow Greater Englewood, and Washburne Culinary School. Chef Rome has also established strong landing spots for employment with the University of Chicago, University of Illinois Chicago, Northwestern University, Sodexo Magic, Bon Appetit, Culinare, and Chartwells. Additionally, he serves as an advisory board member for Washburne Culinary School and the Illinois Restaurant Association.

A South Side Chicago native, Summer Powell earned her BA in Performing Arts from UIC, driven by her deep passion for the arts. She began her professional journey at Rome’s Joy Catering, steadily advancing from Administrative Assistant to General Manager. Seeking new challenges, Summer spent over three years at McDonald’s Corporation, an experience that enabled her to pursue an MBA in Business Administration focusing on Project Management. Now, she has come full circle, returning to Rome’s Joy Companies as General Manager, where she combines her expertise and education to drive continued success.

Trillis Rollins is the Executive Chef of Rome’s Joy Catering and Peach’s Restaurant on 47th. With a Bachelor of Arts in Graphic Design, he blends his creativity with his culinary skills, resulting in both beautiful and delicious meals. With more than 15 years of expertise in the culinary industry, he’s adept at designing and executing customized menus, overseeing kitchen operations, and ensuring top-tier food preparation standards. Chef Trillis plays a significant role in bringing others into this industry as a Mise en Place Instructor. In this hospitality training program started by Chef Rome, Trillis mentors and trains staff, fostering a well-organized and efficient kitchen environment.