Rocco Whalen has quickly emerged as a rising star on the American dining scene. The 27-year-old has manned the stoves at some of the country's hottest restaurants, and now he's cranking up the heat at -Fahrenheit.

At this Tremont landmark, Rocco has blown away local and national food critics with a cooking style that's devoid of clichés and cheap theatrics.

Rocco's mature cooking style has the press taking notice. Esquire's John Mariani put Rocco on his list of "Chefs to Keep Your Eye On," while Gourmet magazine upped the ante by listing Fahrenheit in its Guide to America's Best Restaurants (October 2002). "Chef Rocco Whalen knows how to coax big, vital flavors from fresh materials," it wrote.

In its November 2004 issues, Restaurant Hospitality, a national trade magazine, named Rocco a "Rising Star." He and several other hotshot chefs were honored as such at an awards ceremony in Chicago.

Whalen's peers have also recognized his talent. He's been invited by several star chefs to cook at culinary events and benefits around the country.

"I'll have to admit, the awards and recognition are nice," says Whalen. "But what really pleases me is to see my restaurant full of people who really enjoy my cooking. Ultimately, that's what any good chef cooks for."

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