Mark Rodgers
Mark is a graduate of the Cooking and Culinary Institute in Chicago, Illinois. Before starting his career at Q Center in 2006, Mark grew his culinary skills in the kitchens of golf courses, country clubs, restaurants and hotels. He also worked for an off-premise catering company.
Defining culinary experience: “I have a very fond memory of sitting on the floor in front of the family TV, watching Julia Child and eating a pickle sandwich. That’s where my interest in food began.”
Culinary philosophy: “Love the swine!”
Favorite style of food: “I can’t really say that I have a favorite. I love all food, from simple, fare with clean, straightforward flavors to slow-cooked, braised dishes with bold, layered complexity.”
Top chef: “It’s a close call between the famous Italian chef Mario Batali and our Executive Chef, François Sanchez.”
Proudest career moment: “I think I was proudest when I landed my first job out of culinary school as a prep cook making minimum wage.”