Top Chef Chooses Fredericksburg over Santa Fe
Chef Kelly Rogers, who built a reputation for outstanding Southwest cuisine during his 20-year career, created quite a stir when he left the well-known Santa Fe restaurant scene for a new restaurant in the small Texas Hill Country town of Fredericksburg.
(PRWEB) August 4, 2004 -- Chef Kelly Rogers, who built a reputation for outstanding Southwest cuisine during his 20-year career, created quite a stir when he left the well-known Santa Fe restaurant scene for a new restaurant in the small Texas Hill Country town of Fredericksburg. Chef Rogers spent 10 years as Executive Chef at La Casa Sena, as well as several years each at Coyote Café and Santa Fe Dining -- all well-known and respected for innovative and excellent cuisine. He also served on the boards of both the Santa Fe Wine and Chile Festival and the Santa Fe Farmers' Market, and he had an excellent reputation throughout the community.
Yet he left all that to move to a city with a population less than one-sixth that of Santa Fe. He recently became chef at Bejas Grill & Cantina, which opened last October in Fredericksburg. The 100-seat restaurant offers inside and patio dining as well as a full bar. When asked why he would make such a change, Rogers answered, "I love this lush, bountiful area and the availability of fabulous products to create a unique menu. I'm delighted to be working with the great owners and knowledgeable staff of the restaurant and to be serving the wonderful people in this part of the country -- including those from nearby cities. But most of all, I'm excited about the lifestyle -- this is the perfect place to raise a family."
The chef and his wife have two sons, a 10-year-old and a 19-year-old; all are excited to have all the advantages of small-town life within little more than an hour's drive from San Antonio and Austin. Chef Rogers plans to put a Texas Hill Country bent on Southwest cuisine. He is introducing new menu items, such as Southwest Cobb salad, grilled salmon burrito, chicken-fried rib-eye steak, grilled chicken mole, and Fredericksburg peach cobbler.
A member of the prestigious James Beard Foundation of New York, the chef intends to continue to develop a creative menu using local products as he and his family continue to enjoy the Texas Hill Country lifestyle.
Contact Information:
Kelly Rogers or Eric Bryla
Phone: 830.997.5226
Fax: 830.997.5114
goodeats@bejasgrill.com
BEJAS GRILL & CANTINA
209 E. Main
Fredericksburg, TX 78624
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