The Supperland kitchen is run by Executive Chef, Chris Rogienski. Chris was Valedictorian from Barry Technical School for Culinary Arts and he completed his BA from the Culinary Institute of America. He has been cooking professionally for the last 16 years – ten years as Sous Chef – and most recently serving as Sous Chef at nearby Haberdish. Chris is an avid reader of all things food and drink, and recently has been enjoying combining his classic French background with classic southern dishes and ingredients.