Michael Rogers

Lead breakfast operations, commissary workflow, lunch service, and in-room dining support as Sous Chef at Sophia's Trattoria. Manage scheduling, recipe preparation, and product ordering while supporting weekend buffets and holiday brunches serving up to 500+ guests per service. Contribute to breakfast service that generated $2.5 million in 2025 revenue. Sophia's breakfast service is currently ranked in the top 5 in Luxury America

- Played key role in launch of new location as early hire, partnering with head chef and executive chefs to align kitchen execution with brand vision. - Contributed to menu development and costing decisions alongside head chef. - Helped deliver award-recognized food quality and strong sales performance, exceeding 1.5 million opening projection with 3 million in first-year gross revenue and 3.6 million following year.

Led dinner service for Atlantic Grille within three-meal-per-day operation and contributed to overall hotel food service across Italian Steakhouse, Pizzeria, and banquet areas. Developed rotating seafood specials, maintained menu variety, and supported strong guest dining experiences in members-only environment. Built expertise in fish and meat butchery while adapting to recurring member events and multi-outlet service demands.