Chef James Rogers – Corporate Chef at Tony Roma’s

Photo by Irina PabisChef James Rogers has been with Tony Roma’s for nine years. After spending time as a Kitchen Manager, he moved into the position of General Manager. A few years later, Chef Rogers has become an extension of Executive Chef Bob Gallagher. He assists with recipe development, culinary systems and tools, new restaurant openings and advises franchise and company restaurants on kitchen openings.

Chef-How did you become a Chef? Started with just making pizzas for a local place at a young age. Then moved on to a corporate structure, working with some great culinary people and for some great restaurants

If you were not a Chef what would you be? Probably would have been an automobile mechanic, just from my love of cars.

What is your favorite meal to cook and why? Any one of my Mom’s recipes. They all bring people together and just have that warm homey feeling.

What are some of your customers’ favorite dishes and why? Ribs, ribs and more ribs.

Do you have a kitchen tip that you would like to share? Safety first and foremost, so when walking through a kitchen with a chef knife always hold it by your side with the blade facing towards the rear. Careful to let people know you are walking behind them with a knife.

What are your future plans? I am extremely happy where I am, at this point in my life. I will continue to grow and learn from my peers, in this journey of food.

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