Stuart Rogers

Years of Participation

Having been with Oak Steakhouse since its grand opening in October 2014, executive chef Stuart Rogers brings with him over 10 years of extensive experience within the hospitality industry. Prior to being named executive chef, Rogers served as the restaurants sous chef for three years.

Hailing from St. Petersburg, Fla., Rogers grew up in the hospitality industry where his mother worked as a general manager for a small beachside restaurant. Before joining the Indigo Road Family, Rogers served as the lead cook and chef de partie for Ford Fry’s JCT Kitchen and The Optimist, which was named “Best Restaurant in the Country” by Bon Appetit in 2012. Prior to his work with Ford Fry, Rogers held various positions with other notable Atlanta restaurants including Chops, Pricci, Nava, and Aria Restaurant, which was named as a five-star restaurant by the Atlanta Journal-Constitution.

Catering to his culinary passions and amidst his hectic schedule, Rogers also makes it a priority to stay involved with various non-profits including No Kid Hungry and the Slow Food Atlanta organization. In his spare time, he enjoys music, attending concerts and deep-sea fishing.