Culinary & R&D
At Rosina, we blend our library of recipes and culinary traditions with five decades of food science expertise to inspire our customers with an entire world of unique and innovative flavors. With over 100 years of combined culinary experience, our R&D team is made up of highly trained chefs and food scientists. Utilizing a state-of-the art test kitchen, they work with you to create innovative culinary solutions that meet your needs.
We’re committed to delivering Real Italian Goodness through our retail and foodservice partnerships in supermarkets, corporations, healthcare facilities, schools, colleges, commissaries, restaurants, and more.
Our R&D team, make it their mission to create new and innovative products and recipes with the goal of helping our customers and partners delight their customers with the great taste of Rosina meatballs, pasta, eggplant, and pizza toppings.
Rosina takes pride in:
- Flavor & ingredient trend expertise
- Custom product development
- Developing products to meet our certifications
- Sensory analysis capability
- Product presentation and culinary ideation sessions
- Recipe development
- Regulatory compliance – product packaging
- Microbiological analysis
- R&D production facility
Culinary Innovations From Rosina:
Meet our Culinary Team Members
Brian Muscarella
Experience – Fine Dining, Personal Chef, Culinary Institute Instructor, C&U, R&D, Product Development, Food Safety, Quality Assurance
Chef Brian Muscarella is a classically trained chef who graduated with High Distinction in Culinary Arts in 2008. While studying, he trained under Chef Mike Andrzejewski—renowned Buffalo restaurateur and winner of Food Network’s Beat Bobby Flay. After graduation, Brian traveled throughout Italy to immerse himself in authentic Italian cuisine, including studies at La Vecchia Scuola Bolognese in Bologna, where he mastered traditional pasta-making as well as the food and wine culture of the region.
Since joining Rosina in 2012, Chef Brian has been dedicated to bringing Rosina Real Italian Goodness to families everywhere, creating authentic, easy-to-prepare meals inspired by his classical training and Italian experiences.
Caleb Rowe
Chef Caleb studied Culinary Arts in San Francisco and graduated in 1999. He has over 25 years of experience in a variety of culinary settings ranging from fine dining Italian and private country clubs to seafood houses in Maine, including 6 years in food manufacturing. During his career, he worked and lived in Germany, the US Virgin Islands, Canada, Kosovo, Albania, Macedonia, and all across the United States. In each of these countries, Chef Caleb learned about local cuisines, techniques, and cultures, and brings that breadth of experience to his role with Rosina Foods.
Meet our R&D Team Members
Rob Ostrozinski
Experience – Food Technologist, R&D, Restaurant Chef, Restaurant General Manager, RCA Member
Chef Rob Ostrozinski’s passion for food began back in high school, where he won a culinary competition that earned him the prestigious Statler Foundation Scholarship to attend Johnson & Wales University in Providence, RI. At Johnson & Wales, Rob sharpened his skills while participating in culinary events alongside distinguished chefs such as Chef Louis Szathmary and even cooking at a graduation and alumni event at Harvard University.
After graduation, Chef Rob returned to his hometown here in Buffalo, where he built a career that has spanned more than 30 years across every corner of the food industry—from fast food to fine dining. His curiosity and drive led him into food technology, where he mastered flavor applications and product innovation.
Today, Chef Rob brings that blend of hands-on kitchen expertise and technical knowledge to his role at Rosina Food Products, Inc., contributing daily to what makes the Rosina Difference.
Aiden Medalssi
Experience – Food Chemistry, Sensory Evaluation, Product Development, R&D, Banquets, Fine Dining, Food Safety
Aiden Medalssi brings together the science and art of food. After earning degrees in Culinary Arts and Food Science from the Culinary Institute of America, Aiden refined their craft as a chef at a Forbes Five-Star resort on a private island, where they developed a deep appreciation for Italian cuisine and flavors. Wanting to expand beyond the kitchen, Aiden pursued food science and combined that expertise with their culinary background to innovate new products.
In 2023, Aiden led the team that was recognized as a winner of the Dairy Management Inc. Product Development Competition for creating a delicious and inventive new product. Today, Aiden channels that same creativity and technical expertise into every Rosina Food Product—bringing flavor, quality, and innovation to families everywhere.
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