Chef Geoff Rogers
Executive Chef, Blacktail Florist, Vancouver

“What’s in a name…?” Shakespear asked famously. Sometimes, the answer is it just kinda sounds cool. That’s the case with Blacktail Florist, the restaurant in Vancouver’s Gastown now helmed by founding Team Medium Rare member Geoff Rogers.

Since taking over as Executive Chef, Rogers has been charged with reinventing Blacktail’s downstairs sister-establishment, Kanaka. Rogers has opted to use the space as test kitchen – a kind of a culinary playground using off-cut meats and the region’s bountiful harvest to create innovative dishes like a pig snack plate with chicharron, ear, bacon and tail.

Upstairs, Blacktail features a seasonally-inspired menu leaning heavily on fresh local produce and preserves made from the same. Drop in this fall and expect to taste plates as diverse as Rangeland bison tartare with kale purée and spelt cracker or Farmcrest chicken breast with corn pudding, glazed heirloom carrots and purée.

  

Rogers says it was “badass kitchen guys” that initially got him excited about working in a restaurant.

His first industry gig was running food at Cornerstone Grill in Calgary, where he quickly moved from the front of the house to the back and the mentorship of Executive Chef Wes Holtz.

Skipping culinary school and opting to keep learning on the job, Rogers worked at a number of Calgary restaurants, including Vintage, River Cafe, Home Tasting Room and Market, where he soaked up everything he could

With impressive skills and just the right amount of swagger, Rogers also earned a spot on Top Chef Canada in Season Three, making it deep into the competition before getting chopped.

 

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