Rocco Lopez was born and raised in Orange County, California.

For a portion of his life, he was raised by his grandmother, a retired educator who traveled the world and served in the Peace Corps, who at one point even worked for the secretary of the King of Afghanistan.

Among being a double major in education and phycology, she studied culinary arts and was ultimately the force behind the drive that propelled Chef Rocco into the person that he is today.

Growing up he would assist her in cooking experiments and cooking for family gatherings during the holidays. There young Chef Rocco would be awakened to the world of culinary and his desire to create and produce masterful dishes, with a talent that took the simplicity of an average dish to the next level.

After graduating High school, he went on to attend culinary school in Los Angeles at the prestigious Le Cordon Bleu, receiving his culinary Arts degree in 2009.

His first job was an internship for Chef Travis Kamiyama of the Katsuya Sushi Group. Under Chef Kamiyama he studied the art of sushi, an art form that helped transform his creativity and strong discipline for excellent and high standards in every delivery executed.

After his internship he went on to be a part of opening several restaurants concept in Orange County, one being, Cha Chas Latin Kitchen, a well known local favorite. There he mastered his Latin cuisine roots and grew with the restaurants organization going on to open their sister location Bruno’s Trattoria, an Italian concept, both very successful in their own right to this day.

In 2015, he joined the culinary team at Summit House Restaurant, a fine dining French steak house known to those that frequent it as the House on the Hill. Summit House continued to push chef Rocco to higher levels of culinary experience and delivery. He spent three years there under Chef Tim Plumb before moving on to be Director of Operations for Summit Event Catering. There he worked he’s way through the ranks and oversaw all aspects of the operation until 2020 when the pandemic brought everything to a halt.

Throughout this time one thing that remained constant for Chef Rocco was his deeply rooted passion for gatherings and social events where he would showcase his talents with his large network of foodies. Chef Rocco has devoted his efforts on developing Envitado, a modern mobile catering kitchen that offers exceptional dining experiences in any setting. Chef Rocco believes everyone deserves to experience the feeling of top quality food that elevates any special occasion.

After graduating High school, he went on to attend culinary school in Los Angeles at the prestigious Le Cordon Bleu, receiving his culinary Arts degree in 2009.

His first job was an internship for Chef Travis Kamiyama of the Katsuya Sushi Group. Under Chef Kamiyama he studied the art of sushi, an art form that helped transform his creativity and strong discipline for excellent and high standards in every delivery executed.

After his internship he went on to be a part of opening several restaurants concept in Orange County, one being, Cha Chas Latin Kitchen, a well known local favorite. There he mastered his Latin cuisine roots and grew with the restaurants organization going on to open their sister location Bruno’s Trattoria, an Italian concept, both very successful in their own right to this day.