About Todd Rogers: Chef Rogers is now working with the St. Joe Club and Resort Company. His presence here is to enhance and elevate the food and beverage experience as it pertains to all the properties: Watercolor Inn, Fish Out of Water a four Diamond award Restaurant, Banquets and Catering for weddings and group business, Sharks Tooth Country Club, Water Sound Beach Club, Origins Golf Club, Camp Creek Golf Club and the New Pearl at Rosemary Beach. He will also assist in the new developments of the future.
Prior to his current position he directed all culinary operations, as Executive Chef, and experiences at Miramont Country Club in Bryan, Texas. Miramont Country Club opened in 2005 and is now one of the top 5 Clubs in Texas. He and his team create stellar meals and is a scratch kitchen "home made" that make memorable occasions for members, their families and guests. The outlets include the fine dining room, IL Portofino a Mediterranean style menu with the finest seafood and of course Yoakum Texas raised Akaushi Beef.
Prior to joining Miramont's culinary team, Chef Rogers spent several years serving at esteemed resorts such as: The Cloister and Lodge in Sea Island, Georgia, where he helped with a ten year strategic master plan of a $500 million renovation of the resort including its food and beverage operations which included the rebuilding of brand new kitchens 17 of them and 13 outlets. During his tenure at The Cloister, he had the challenge of a life-time to feed the world leaders of the G-8 Summit in 2004 while under construction. He was very involved with the owner's mission of returning the prestigious Five Star Award to the resort and its restaurants. This was accomplished in 2006 and by 2008 was the only 20-Star resort in America.
Chef Rogers also worked at Nemacolin Woodlands Resort & Spa located outside of Pittsburgh, PA, where he helped open the famous Chateau La Fayette and it's Lautrec Restaurant. In addition, he worked at The Ritz-Carlton in Houston, TX, where he was honored to be selected to feed Queen Elizabeth of England and a host of dignitaries. In 1991 Chef Rogers was featured on the discovery channel show "Great Chefs Great Cities." Prior to Houston, he worked at the Mobil Five-Star, AAA Five-Diamond Ritz-Carlton in Naples, FL. He has also worked at the Hyatt Regency Atlanta, GA. During his career, Rogers has been named one of the "World's Best Chefs" by the American Academy of Hospitality Sciences, invited to cook at the prestigious James Beard House in New York, and has also cooked at the Bon Appetite kitchen in New York.
Additionally, he was asked by Marshall University and Warner Brothers to create and cater an elaborate banquet menu for $1000.00 a person fund raiser for the, "We Are Marshall "film premiere, representing his alma mater. A talented ice carver, he has won awards in competitions including the International World Ice Arts Championship in Fairbanks, Alaska, where his team took third place and first place in the "special judge's award". Chef Rogers has also had the pleasure of catering many PGA tournaments and even catering on the USS Georgia Tritium Submarine for 300 people. He believes in fresh, wholesome, sustainable products that are regional, seasonal and at the peak of perfection. His deep passion for the culinary arts shows in the belief that you must respect the food, the farmer and each other.
One of his mantras is the word "Pride" using each letter to represent "Personal Responsibility In Delivering Excellence." He is a graduate of the Culinary Institute of America in Hyde Park, New York. He was born and raised in West Virginia where his grandfather's farm started his desires and passion for food and preparations at a young age. He has a wonderful wife who supports his needs, 3 awesome children and even a grandbaby.