Chef Rogers centers his philosophy on offering guests a dining experience that capitalizes on exceptional food and unmatched hospitality. “I make sure to find the finest local, seasonal, and sustainable ingredients available in order to produce modern, regional, or classical dishes that are intense in flavor and beautiful to the eyes, creating a culinary experience guests will be sure to remember.”After graduating from the Culinary Institute of America in Hyde Park, NY, Rogers did his externship at the Sun Valley Resort in Idaho, started at the Sheraton University Center at Duke NC, then to Hotel Europa in Chapel Hill NC, on to Hyatt Regency Atlanta GA, then moved to Florida, where he began to hone his kitchen management skills as the executive sous chef of the Ritz-Carlton Hotel in Naples a five star award winning location, and then as the executive chef at the brand’s Texas location in Houston. From there, he helmed the culinary program at Nemacolin Woodlands Resort & Spa a four and five star location in Farmington, PA, where he managed 13 kitchens, eight restaurants, and an 80-person staff. Following that, he reimagined the food and beverage program for the $500 million renovation of Forbes Travel Guide five-star The Cloister at Sea Island in Sea Island, GA, which included the addition of 17 new kitchens and 13 new F&B outlets. Which included the “Georgian Room” also a Five star restaurant. Then a move back to Texas to the Miramont Country Club in Bryan College Station TX. He then joined the St Joe Club and Resorts company as Corporate Executive Chef to standardize the F&B programs for the Clubs and resort hotels. With nearly three decades worth of executive kitchen experience under his belt, over the course of his career, Rogers has catered the G-8 Summit Annual Conference dinners, cooked for the Queen of England, and prepared a dinner at the James Beard House in New York. He has been named one of the “World’s Best Chefs” by the American Academy of Hospitality Sciences, and has served as a past president of the Resort Food Executive Committee. He has also competed in Alaska’s Ice Art Championships.