If there’s one thing Chef Brandon Rogers doesn’t do, it’s play it safe. With a career spanning nearly 20 years in luxury hospitality, his specialty is blending global flavors with a health-conscious edge and an unmistakable creative spark.
Named by CS Modern Luxury Magazine as one of Chicago’s “Power Players” in 2024, Chef Brandon has cut his teeth spending time in Michelin-starred restaurants, luxury hotels, and creating private dining experiences for professional athletes in the NFL, MLB, and NBA. His background includes cuisine in Michelin Spanish, Indian Fine Dining, and American Fine Dining.
The Chicago native son and Washburne Culinary Institute alum was recently one of the elite contestants chosen to compete on Fox’s hit cooking competition show “Next Level Chef,” featuring the notorious Chef Gordon Ramsay, as well as Chef Nyesha Arrington and Chef Richard Blais.
“I’m excited to showcase Chicago’s amazing food culture on Next Level Chef. It’s truly an honor to be part of this incredible journey!” says Chef Brandon.
N’DIGO recently caught up with the heavily buzzed young Chef to learn more about his background and entry into the world of culinary arts.
N’DIGO: In your own words, who is Chef Brandon Rogers?
Chef Brandon Rogers: Chef Brandon Rogers is at home when he’s in the kitchen. He is approachable, ambitious, loves culture, good vibes, and values spontaneity.
What are three words people who know you best would use to describe you?
Creative, Driven, and Passionate.
What did you dream you’d do for a living as a child?
At times, I dreamed of becoming a professional singer, a lawyer, or a chef—each fueled by a love for creativity, strategy, and craftsmanship. By high school, my fascination with law was so strong that I’d sometimes be late to class just trying to finish an episode of “The Practice.” Little did I know that same passion for precision and storytelling would eventually find its home in the kitchen.
How did you discover your fondness and love for cooking?
For me, the kitchen was always the heart of the home—a place where flavors, laughter, and family came together. The incredible women in my family could cook like no other, and I was determined to be right there beside them, tasting, learning, and experimenting with whatever ingredients I could get my hands on.
When I wasn’t in the kitchen, I was glued to the TV, soaking up every bit of culinary wisdom from the greats—Alton Brown, Bobby Flay, Gordon Ramsay, Ming Tsai, and Emeril Lagasse. They weren’t just chefs to me but mentors from afar, shaping my early understanding of food and technique.
Even as a kid, I was already running my own kitchen—at least in my mind. Mornings before elementary school became a culinary showdown, with me as the chef and my siblings and friends as my eager (and sometimes skeptical) diners.
My so-called “gourmet” creations? Crispy chicken tenders and golden fries, because let’s be honest—when you’re a young chef in the making, perfecting the crunch is a top priority! [SORRY MOM!]
Looking back, those playful experiments weren’t just about food; they were the spark that ignited my lifelong passion. What started as childhood curiosity has grown into a career dedicated to crafting unforgettable dining experiences, celebrating bold flavors, and redefining fine dining with a creative edge.
When did you know that cooking would become your profession?
Before I began culinary school, my career was all about orchestrating unforgettable experiences—just in a different way. I worked in Event Management, coordinating high-profile events across luxury hotels, global law firms, and McCormick Place, which is actually the largest convention center in the northern hemisphere. But something was missing. I found myself at a crossroads, in between jobs, and I knew deep down that if I didn’t take the leap and pursue my true passion—cooking—it would be one of my biggest regrets. So, I went all in, trading event schedules for kitchen knives, and I’ve never looked back.
Please tell us about your company and private chef services.
With over 15 years in hospitality, I’ve built a brand that transforms dining into an elevated, unforgettable experience. Whether it’s a private, chef-curated dinner, a VIP meal plan designed for peak performance, or an exclusive supper club event, every dish is crafted with precision, passion, and an artful touch. It’s not just about great food—it’s about creating moments that linger long after the last bite.
Can you tell us a little about participating in season 4 of the hit Fox network cooking competition show, Next Level Chef, with the infamous Chef Gordon Ramsay?
Being a part of this new season of “Next Level Chef ” was unreal. It was such an adrenaline-fueled experience—the kind that pushes you mentally, physically, and creatively all at once. Competing on a national stage, alongside some insanely talented chefs, under the watchful eye (and, let’s be honest, intense energy) of Chef Gordon Ramsay, was both humbling and electrifying. He’s exactly what you expect—passionate, relentless, and razor-sharp, but beyond the fire and high standards, he genuinely wants to see chefs elevate their game. That’s what made the competition so special—it wasn’t just about cooking under pressure; it was about proving that you could adapt, think fast, and push your skills to the next level.
From the chaos of the platform drops to the thrill of crafting dishes on the fly, every moment was a test of precision, resilience, and pure love for food. It was intense, it was exhilarating, and it reinforced what I already knew—I thrive in high-pressure environments and live for the art of cooking. Would I do it again? Absolutely. But for now, I’m taking everything I learned and channeling it into my private dining experiences, supper clubs, and collaborations—bringing that same level of excitement, innovation, and bold flavors to every plate I serve.
What, if anything is your professional or personal motto when it comes to food?
For me, food is so much more than just a meal—it’s an experience, a conversation, and sometimes even a little adventure. Whether I’m crafting a dish for a private client, curating a multi-course supper club, or designing a meal plan for a pro athlete, my philosophy stays the same: go big on flavor, execute with precision, and create something unforgettable. Food should make you feel something—whether it’s nostalgia, excitement, or just the pure joy of an incredible bite. That’s the energy I bring to every plate, and it’s what keeps me pushing the boundaries of what’s possible in the kitchen.
Best advice you can give to someone interested in pursuing the culinary arts is….
There’s no better time than now. The only thing standing between you and your goals should never be you, so go for it
What’s next for Chef Brandon Rogers?
I’m gonna be the ‘Black Gordon Ramsay! (haha)
Season 4 of Fox’s “Next Level Chef” is available to stream on Hulu.
For more information on Chef Brandon Rogers, please visit www.ChefBrandonRogers.com and connect with him on Instagram at @ChefBrandonRogers
