Executive Chef Todd Rogers currently directs all culinary operations to do with any food and beverage experiences at Miramont Country Club in Bryan, Texas. Miramont Country Club opened in 2005.
One of Chef Rogers’ 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, and 3 awesome children.
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. He had the challenge of a life-time to feed the world leaders of the G-8 Summit. He was very involved with The Cloister 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 its Lautrec Restaurant. When Great Chefs caught up with him in 1996, 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. He was featured on the Discovery Channel’s “Great Chefs-Great Cities” Prior to Houston, he worked at the Mobil Five-Star, AAA Five-Diamond Ritz-Carlton in Naples, FL.