By Brian Thalhammer | Photos by Christopher Ponsonby, courtesy of Chef Abel Rosas
Chef Abel Rosas: a name synonymous with exquisite culinary artistry in the Geneva Lake area. The former head chef at The Grandview Restaurant, today Rosas owns his own highly- sought-after catering company, Elena In-Home Catering, where he combines his expert culinary training with local recipes from his native Mexico to create unforgettable meals for clients throughout the area. From humble beginnings in Oaxaca to his success today as a top local chef, Rosas’s journey is one of passion, dedication and a deep connection to his roots.
Rosas says that his culinary journey originally began in his grandmother’s kitchen in Oaxaca. “I was always watching her cook and saw the love she had for it,” he recalls. This early exposure to traditional Mexican cuisine ignited a passion in him that would shape his future. After moving to the United States, Rosas worked his way up in a variety of restaurant jobs, starting out as a dishwasher and then eventually training under multiple chefs, gaining invaluable experience and honing his craft.
Rosas first came to the Geneva Lake area in 2008. “My family was already here, and I visited and liked the area and the people,” he explains. “This sense of community and belonging has deeply influenced my work and life.”
In 2017, Abel joined the team at The Grandview Restaurant as a sous chef. His talent and hard work quickly earned him promotions, and he soon found himself in the roles of executive chef and head chef. His tenure there solidified his reputation as a skilled and innovative chef. Then, in 2021, as the restaurant industry slowly recovered from the pandemic, Rosas decided to leave The Grandview Restaurant and start his own catering business, Elena In-Home Catering. “I named the company after my grandmother,” he explains.
With Elena In-Home Catering, Rosas brought his culinary vision to life, offering unique dining experiences to clients through personalized, in-home catering services. “As a private chef, I don’t have one menu that I give to everyone. I love customizing for the occasion,” he says. This flexibility and creativity have made his catering services extremely popular in the Geneva Lake area.
In addition to his exceptional culinary skills, Rosas has also become an invaluable member of the community through his participation in charitable activities — last spring he competed in the Mr. Lake Geneva Contest, raising money for Inspiration Ministries. “Mr. Lake Geneva was a very special event for me,” he says. “I love the community and being involved. The community is there for us, and I want to be there for them.”
CHEF ABEL’S BUTTERNUT SQUASH SALAD
A fall-friendly recipe using some of the season’s best produce.
Ingredients:
- 2 cups cooked butternut squash, diced large
- 2 cups finely chopped kale
- 16 oz. cooked quinoa
- 1 cup chopped cranberries
- 1 cup chopped pecans
- 2 Honeycrisp or Gala apples, diced small (can sub your favorite variety of apple)
- 8 oz. apple cider vinaigrette
Instructions for the vinaigrette:
- 1 cup fresh apple cider
- 2 tbsp. apple cider vinegar
- 1 shallot, diced
- 2 tbsp. sugar
- 1⁄4 cup salad oil
- 1⁄4 cup olive oil
- 1⁄2 tsp. dijon mustard
- 1⁄4 tsp. salt
- 1⁄4 tsp. pepper
1. Combine salad ingredients in a large bowl. Mix well. Set aside.
2. For the vinaigrette: In a separate bowl, combine all dressing ingredients except oils.
3. Drizzle oils slowly into other vinaigrette ingredients until emulsified.
4. Once vinaigrette has combined, pour dressing over salad and mix together. Bon appétit!
