Whitney "Rock" Werner

With over 35 years of experience in the hospitality industry, Whitney "Rock" Werner is a seasoned culinary professional known for his expertise in private clubs, luxury hotels, and innovative restaurant concepts.

Career Highlights & Entrepreneurship

• ROAST: Rock founded the acclaimed "organic + wild + delicious" venture, which introduced premium house-made deli meats and sustainable seafood to the West Side. The establishment became a staple for a high-profile clientele—including Michael Keaton, Dustin Hoffman, and Gwyneth Paltrow—seeking restaurant-quality organic fare.

• The Beach Club: Serving as Executive Chef beginning in 1998, Rock rebranded the dining operation to "Whitney’s at the Beach." Under his leadership, annual revenue skyrocketed from $200k to over $1 million within the first year.

• Legacy: Between "Whitney’s on Montana" and his tenure at The Beach Club, the "Whitney’s" brand enjoyed 21 years of successful operations.

Culinary Pedigree

Rock is an alumnus of The Culinary Institute of America (Hyde Park, NY). His foundational training includes an apprenticeship at the legendary Tavern on the Green in Central Park, followed by leadership roles at prestigious global properties, including:

• The Ritz-Carlton, Laguna Niguel

• The Beverly Hills Hotel, Beverly Hills

• Ambassador Hotel, Taipei

• Le Bel Age Hotel, Hollywood

The Rockgevity Project: "Cooking as Medicine"

Driven by a personal health transformation—successfully reversing arthritis, hypertension, and obesity through nutrition—Rock has shifted his focus to the intersection of culinary arts and functional medicine.

Through the Rockgevity Project, he synthesizes cutting-edge research from top functional medicine practitioners into actionable health protocols. His mission is to empower the next generation of chefs to:

1. Optimize Ingredients: Select and prepare foods to maximize nutrient density.

2. Mitigate Anti-Nutrients: Utilize specific cooking methods to reduce naturally occurring harmful compounds.

3. Lead the Solution: Position chefs as key players in the global wellness movement.

Asparagus 100 - steamed in own juices and served with the cuisson stock for 100% of the nutrients

*Adjust Pyramid to little or no grains, legumes or fruits and 1lb animal protein/week

This pyramid is closer to what I subscribe to: I eat as close to a vegan diet as possible 1lb/week animal protein or less is better, no grains and very little fruit in season, no dairy, sugar or refined starches