The Iron Horse Hotel (500 W. Florida St.) announces the appointment of Executive Chef Joshua Rogers along with refreshing updates to summer menus at Smyth and Branded. Rogers combines traditional techniques with a contemporary approach, while keeping in mind the philosophy of honest cooking—sustainable sourcing with intention.
“I believe that simplicity can be very satisfying and successful, and I’m thrilled to create a new culinary vision for The Iron Horse Hotel,” Rogers notes. “From each ingredient to every plated dish and all the steps in between, I aspire to lead by example to show my team that I am with them every step of the way.”
Prior to joining Smyth at The Iron Horse Hotel, Rogers held the role of sous chef at Cheeca Lodge and Spa, where he honed his culinary expertise under nationally acclaimed, James Beard nominated Chef Dean James Max.
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