Meet Our Culinary Team
EXECUTIVE CHEF LUKE ROGERS
Executive Chef Luke Rogers began his culinary career in Memphis, Tennessee. With an eagerness to learn and grow, he accepted apprenticeships with world-renowned chefs both nationally and internationally. Chef Rogers was classically trained in Italy’s Umbria region, which produces the highest quality truffles, fine cured meats and full-bodied local winesand is known for its old world Italian traditions, good times and family meals.
Chef Rogers studied Culinary Arts at L ‘Ecole Culinaire in Memphis, Tennessee. Working his way through the best restaurants in Memphis, Chef Rogers deepened his understanding and passion for cooking. He went on to work as an apprentice for Ristorante Vespasia in Norcia, Italy where he played an integral role in helping the restaurantachieve a second Michelin star, Europe’s most premier rating awarded to a select few hotel and restaurants. Following his success in Italy, Chef Rogers returned to America to serve as an apprentice to Jose Andres at Minibar in Washington, DC. Most recently, Chef Rogers was in Dallas, Texas as Sous Chef for Le Meridien Dallas and Executive Sous Chef for Hilton Dallas Lincoln Centre.
Chef Rogers’ refined, sustainable and accessiblestyle of contemporary cuisine will elevate the restaurant menus in Sofitel Philadelphia’s Chez Colette and Liberté Lounge. Inspired by the innovative local food scene in Philadelphia, he will fusedistinctive French ingredients with local and seasonal fare using herbs, vegetables and honey produced in Sofitel’s rooftop garden.
Chef Rogers has exceptionally high standards and values genuine collaboration with his staff. “The real reason we strive for perfect food is to make people happy, that’s why we cook, to care for others,” explains Chef Rogers.