Executive Chef Todd Rogers
When it comes to creating lasting dining memories on Florida’s Gulf Coast, look no further than the vision and cuisine of Todd Rogers, corporate executive chef for St. Joe Club & ResortsSM. As the overseer for all restaurant properties in the portfolio, Rogers centers his philosophy on offering guests a dining experience that capitalizes on exceptional food and unmatched hospitality. “I make sure to find the finest local, seasonal, and sustainable ingredients available in order to produce modern, regional, or classical dishes that are intense in flavor and beautiful to the eyes, creating a culinary experience guests will be sure to remember.”
After graduating from the Culinary Institute of America in Hyde Park, NY, Rogers moved to Florida, where he began to hone his kitchen management skills as the executive sous chef of the Ritz-Carlton Hotel in Naples, and then as the executive chef at the brand’s Texas location in Houston. From there, he helmed the culinary program at Nemacolin Woodlands Resort & Spa in Farmington, PA, where he managed 13 kitchens, eight restaurants, and an 80-person staff. Following that, he reimagined the food and beverage program for the $500 million renovation of Forbes Travel Guide five-star The Cloister at Sea Island in Sea Island, GA, which included the addition of 17 new kitchens and 13 new F&B outlets.
With nearly three decades worth of executive kitchen experience under his belt, Rogers brought his hotel and resort food and beverage management experience back to Florida, where he took the reins as the corporate executive chef of St. Joe Club & ResortsSM. Over the course of his career, Rogers has catered the G-8 Summit Annual Conference dinners, cooked for the Queen of England, and prepared a dinner at the James Beard House in New York. He has been named one of the “World’s Best Chefs” by the American Academy of Hospitality Sciences, and currently serves as president of the Resort Food Executive Committee.
Outside of the kitchen, Rogers can be found spending time with his family: his “extremely supportive” wife, their three children, and his young grandson at his home in Santa Rosa Beach, FL. On his days off, he unwinds by fishing, golfing, taking walks on the beach, and attending his local church.
Fish Out of Water Staff
From the moment you pick up the phone to make your reservation, the staff at Fish Out Of Water is at your service. Servers are happy to take your order. The Bar Staff is delighted to mix your favorite cocktail. Back in the kitchen the real magic happens – Chef O'Brien, along with the hard working Culinary Staff, are working on presenting dishes that are flavorful and reflective of fresh, local ingredients and Southern Coastal Culture. One taste and you will be hooked.