Eric Rogers, Executive
For over two decades, Chef Eric Rogers has cultivated his passion for cuisine, beginning with such Toronto institutions as Brownes Bistro, Auberge Gavroche and most significantly, as the right hand of fresh food innovator, Jamie Kennedy. Chef Rogers went on to own and operate several acclaimed restaurants in the cookery crazed Vancouver and Whistler area.
“Ingredients at their peak of freshness are crucial in order that we realize the full potential of any dish” |
Eric cast his eye on the catering business. Fast becoming the force behind Eric Rogers Fine Foods and the Berkeley Café his catering dream was realized with the launch of Sumptuous Catering by Eric Rogers.
In 2007 ago Eric joined forces with Rose Reisman Catering, a great learning experience indeed which included the management of sixty five cooks and chefs. |
Now with his new alliance with Kindred Spirits, Eric is optimistic that “With the experience that both Brenda and I have garnered over the past 15 years, and with a small group of highly trained and motivated staff, I believe that we can provide an event that is both meticulously orchestrated and exceptionally creative.”
With his stint in the corporate kitchen under his belt, Chef Rogers is eager to continue with the passion that spurred his culinary journey.
“I see Kindred Spirits continuing to push the envelope in both event design and food creativity. We will align ourselves with a variety of alternative venues that will allow us to work ‘outside the box’.”
That said, “We will be able to offer functions that represent the wishes of any client paired with our unwavering dedication to providing remarkable events at all times.”
