Chef Cornelius Rogers announced yesterday that he’ll be re-joining the team at Romaine’s and Smokestack Urban Barbecue. He’ll be moving on from his position of Kitchen Operations Manager at Worcester Regional Food Hub, a job he accepted in March of 2017.

Returning to his roots, Rogers first worked with Richard Romaine and his team nearly twenty years ago as a Sous Chef. In today’s position, Rogers will focus on creating and executing pastries, charcuterie, butchering, and supporting the rest of the team in their daily responsibilities. On Facebook, Roger added, “I really missed cooking in my time at the hub, and felt like it was time to remedy that. I did pick up a side gig for a bit making pizza with Nate from Treehouse, which in and of itself was a once in a lifetime experience. Now it’s time to get back to what I’m good at: Making people happy with food and having a blast while doing it.”

In 2015, Chef Rogers was executive chef at Niche Hospitality’s  The Test Kitchen in Worcester, where he explored the collaborative “think tank” possibilities the space offered by working with other chefs at Niche’s eight restaurants.

Mass Foodies looks forward to seeing Rogers back where he thrives and drives.

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