The Tall Chef

The Tall Chef is Jack Rogers.  Interested in food and cooking for as long as he can remember, his early memories in the kitchen are of innovating delights such as fruit pizzas and chocolate pasta.  With age, innovation has paired with experience and finesse to produce fresh, refined, classic flavor combinations with added twists.

Classically trained in French cuisine at London's top culinary school, Le Cordon Bleu, Jack then apprenticed at a Michelin Starred townhouse restaurant in Soho, London.  He lived in Japan for four years where he worked under a renowned chef, studying local cuisine, at the Millionaire Hotel in Sapporo.  A stint as a private chef in France's Alps and the French Riviera again allowed The Tall Chef to play with creativity, putting some stunning dishes into his permanent portfolio. He later moved to Seattle, where he was executive chef at Westward (Mediterranean/PNW) and senior sous chef at Serafina (Italian) and Cichetti (Middle Eastern/Tapas) . Jack has a wide variety of experience in different cuisines in his repertoire to perfect each custom menu. 

"Jack's ability to create balanced, nutritious and interesting food - at the highest standard, sourcing the very best of local produce - was incredible."  -  Private chef client

" Exceeded all expectations - we're still talking about it in the office!" - Corporate client