Growing up in the Blue Ridge Mountains of Floyd, VA, Jared Rogers realized his passion for cooking early on while working with Chef Richard Perry at Chateau Morrisette, who left an indelible impression on him about the importance of sourcing the best possible ingredients and a passion for Lowcountry cuisine. At 17, Rogers moved to San Francisco to attend the California Culinary Academy. After graduating, he landed a job at Bix, working under lauded Bay Area chef Bruce Hill. Rogers went on to work at Picco in Larkspur, where he ascended quickly from his role as sous chef to executive chef and partner. During a decade spent at Picco, Rogers received several notable accolades, including Zagat 30 Under 30 and San Francisco Chronicle Rising Star Chef. Rogers was recruited by local Charleston restaurateur Keith Jones to open Pawpaw, a modern, Southern eatery opening in fall 2016.