Chef Paolo Mautone – originally from Salerno, Italy – enjoys a challenge.
With 20 years of experience, Paolo has served up delicious dishes for guests on board the Royal Caribbean, Celebrity, and Pullmantur cruise lines, as well as for esteemed diners at the Savoy Hotel in London, which is no small accomplishment. And now, at Rossellinis Italian Restaurant, just outside Heathrow, Chef Paolo has turned his attention to the discerning palates of our community.
Chef Paolo owns the original Rossellinis restaurant in Daytona Beach, which has enjoyed more than 10 years of success. But Paolo was ready for a new chapter. His second location opened this past May at Lake Mary Boulevard and International Parkway and is quickly becoming a staple for lovers of fine Italian fare.
“Our goal is to provide a first-class experience where people can simply enjoy good food, family, and friends,” Chef Paolo says.
The restaurant is a hidden jewel tucked into the main plaza near the entrance to Heathrow. The expansive interior recently received an extensive, upscale renovation, offering a grand, main dining room with floor-to-ceiling picture windows overlooking a scenic lake and the sixth hole of Heathrow’s golf course. Modern design features like a stacked stone wall and detailed woodwork keep the space current, yet classic.
Chef Paolo’s experience in the cruise-ship industry means he’s accustomed to cooking for high-volume crowds, a talent that suits the new location well. Private rooms can be configured to host corporate meetings, social gatherings, club outings, rehearsal dinners, or bar mitzvah parties.
A large bar area welcomes guests for a pre-dinner drink, and many stay to enjoy the stylings of talented local musicians on weekend nights. Two large Italian-style patios and a courtyard overlooking the lake offer open-air dining. Happy hours are often packed with the after-work crowd, who unwind with a drink on one of the patios. Happy hour runs from 4:00 to 8:00 p.m. on weeknights and all day on Sundays.
Chef Paolo’s talent in the kitchen is undeniable. Relying on his native Italian roots, he creates all of his own sauces, spreads, tapenade, and seasonings from scratch, using unique preparations.
“When you put passion and soul into it, it is simple,” he explains.
Highlights of the menu include succulent pasta dishes, veal and lamb chops, steak, and fresh seafood preparations, which is where Paolo’s expertise shines.
Exquisite food, a large selection of fine wines, a full bar, live music, and a welcoming atmosphere make Rossellinis the perfect choice for a dinner for two or a party of 20 or more.