Chef Biography
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.
Recipes
Veal Tenderloin au Poivre, Morel Mushrooms, Horseradish Potatoes, and Truffle-Shallot Butter
Serving: 4 Print Veal Tenderloin au Poivre, Morel Mushrooms, Horseradish Potatoes, and Truffle-Shallot Butter By Great Chefs October 4, 2015 Chef Rogers creates a lighter more contemporary version of Steak au Poivre by using veal tenderloin. The truffle butter he uses is commercially available at fancy gourmet shops, as are the imported fresh black French […]
Veal Tenderloin au Poivre, Morel Mushrooms, Horseradish Potatoes, and Truffle-Shallot Butter
Serving: 4 Print Veal Tenderloin au Poivre, Morel Mushrooms, Horseradish Potatoes, and Truffle-Shallot Butter By Great Chefs February 1, 2014 Chef Rogers creates a lighter more contemporary version of Steak au Poivre by using veal tenderloin. The truffle butter he uses is commercially available at fancy gourmet shops, as are the imported fresh black French […]
Double Chocolate Torte with Mascarpone Mousse and Wild Berry Sauce
Serving: 12-16 Print Double Chocolate Torte with Mascarpone Mousse and Wild Berry Sauce By Great Chefs February 1, 2014 This could be the ultimate Texas dessert, a slice of chocolate torte with a heart of white chocolate terrine and a coating of chocolate ganache, topped with a chocolate oil rig filled with mascarpone mousse and […]
Pan-seared Gulf Shrimp with Basmati Rice and Thai Carrot-Lime Sauce
Serving: 4 Print Pan-seared Gulf Shrimp with Basmati Rice and Thai Carrot-Lime Sauce By Great Chefs February 1, 2014 Asian influences abound in this pretty dish, from the flavors to the style of the garnishes. Curry, fish sauce, ginger, coconut milk, and cilantro are blended with lime, garlic, and carrot for the flavor base. The […]
Restaurant Information
Phone : 979-774-7474
Address : 1 Miramont BlvdBryan, TX 77802