Professional Background

Chef Tristin Rogers is a globally experienced culinary professional and educator with a strong foundation in both industry excellence and academic training. Currently serving as Junior Operational Chef at the CUT Hotel School, he mentors first-year culinary students in the Solarium Café kitchen, focusing on core techniques, discipline, and professional kitchen standards.

With over ten years of hands-on experience, Chef Rogers has worked in prestigious international environments, including The Broadmoor Hotel, Norwegian Cruise Line, and Tantalus Estate, where he progressed to Senior Chef de Partie. In these roles, he led sections, developed menus, and managed high-volume service and events. He brings a balance of operational precision, creative execution, and a passion for developing future culinary professionals.

Areas of Expertise

• • Culinary Arts and Pastry
• • Food and Beverage Service
• • Culinary Education and Mentoring
• • Menu Development and Execution
• • Professional Kitchen Standards