Five Questions with Michael Rottman ’02

From the studio to the kitchen, Michael Rottman ’02 blends colors and flavors with equal parts attention to detail and bold artistry. “In my head, I’m more of an artist. But on paper, I’m a chef,” says Rottman, who lives and works on Martha’s Vineyard as a painter and private chef. 

Creativity runs deep for Rottman who recalls early memories of his maternal grandmother’s cooking, which inspired his own mother’s inventive recipes, as well as his paternal grandparents’ art collection that he would “get lost in” as a boy. 

Rottman, who was a finance and fine arts double major at Stonehill, has pursued a career journey that reflects his many interests—from working as a mortgage loan officer and mutual fund portfolio trader to cooking in several of the top-rated restaurants on the Vineyard and displaying his art in various galleries on the island. In 2020, Rottman launched ArtFoodLifeMV, his private chef business, where he also showcases his upcoming exhibits.
 
In five questions, Rottman reflects on inspiration, describes his morning routine and explains how his two Stonehill majors were linked through his creativity.

You’ve successfully combined your passions for both art and cooking into your career. How are these two creative interests related?

My colors are my flavors, and my flavors are my colors. I’ve always had a calling to create in one form or another. The creative process has been the bridge. When I finish plating a dish or hanging a painting, there’s a moment of vulnerability in both. I cook and paint instinctually. After the process of bringing the intangible to the tangible, it’s out of my hands, and I have to let go. Within both cooking and painting, there’s organized chaos that takes discipline, focus, instinct, endless hard work, passion and the ability to handle pressure. I can cook and paint anywhere and into my twilight years. 

Where do you find your inspiration for your painting and your recipes?

I’ve always loved Joan Miro, Basquiat, Matisse and Rauschenberg. My landscapes are heavily influenced from my old dear friend and artist Herman Margulies and the natural beauty of Martha’s Vineyard. For cooking, I let the season dictate the meal. The actual ingredients become my inspiration and figuring out the right technique or application to use becomes a muse. I don’t really use recipes unless it’s in baking. Hence, I’m not a baker—too many rules to follow.

What is a typical day like for you?

It depends what day and season it is. As a private chef in season on Martha’s Vineyard, a typical day is waking up around 6 a.m. I text my fishmonger, oyster guy, farmers and assistant before I’m out the door at 7:30 a.m. I then confirm the client guest count and check the garden for edible flowers and herbs.

I venture up island to local farms and markets for produce, bread and pantry ingredients. Seafood is last to pick up. From this moment on, I’m in complete create mode mentally.

I’m prep intensive, so I prep and create the bulk portion of the meal and always start the biggest projects first. By 4 p.m., I make any adjustments and last-minute changes. And then, it’s showtime. From this point until the dessert is being plated is a blur—I’m in a meditation. 

After making sure everyone is happy, I clean up, pack up and head home. I’ll then analyze what went well and what didn’t as well as what I would change or keep. I try to be asleep by midnight. 

Whether you are creating on the canvas or in the kitchen, how do you handle moments of creative block?

I’ve been blessed to be prolific in my art and food. For me, it’s never been a question of a creative block—it’s been a question of having the foundation to create with what’s available to me. I can make a meal out of an onion and a painting with one color. During my dips in productivity and life, I would say I had to paint through it. I had to cook through it. 

At Stonehill, you were a finance and fine arts double major. How did this help pave the way for your career? 

Being a double major allowed me to move back and forth from the right and left side of my brain. Believe it or not, I fell in love with business because of the creative side of problem solving. Both taught me discipline and efficiency, especially with my time.

Professor Walters' painting and studio class was my rock. She taught me about letting go and finding my voice through my work. Professor Vaughn’s Business Law class made me want to be a lawyer, and Professor Celano’s philosophy classes blew my mind. He was always very present in and out of class.

I look back now and think, how did I double major, have a show on WSHL, act in two theater productions, create art for The Summit, stay involved with Campus Ministry and the Fun Club, have a strong social life, never miss class, and always make time for the studio and friends?