Verified chef

3 Reviews

With more than 28 years in professional kitchens, Chef Roger has built a career recognized for both excellence and innovation. His work spans restaurants, luxury hotels, private clubs and collegiate dining, giving him a deep understanding of culinary operations at every level. A certified executive chef and evaluator, he earned his culinary degree from the Art Institute of Houston and has been awarded multiple medals in nationally sanctioned culinary competitions. Equally devoted to mentorship, Chef Roger has taught everyone from emerging chefs to passionate home cooks, sharing refined technique, industry insight and genuine enthusiasm for the craft.

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Cooking Classes

Cooking Classes WITH Chef Roger

Houston Cooking Class: Ravioli Two Ways 2 slide

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CHEF’S PLACE

Pop-up Class

Ravioli Two Ways

$75

Cooking Class

$75

Trade boxed pasta for handmade perfection in this interactive ravioli-making class led by Chef Roger. Learn how to transform simple ingredients into delicate ravioli dough, then shape and fill your pasta with rich, flavorful fillings that feel straight out of an Italian kitchen. Youâ€™ll prepare two standout...

Houston Cooking Class: Homemade Gnocchi With Beef Ragu 3 slide

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Houston Cooking Class: Homemade Gnocchi With Beef Ragu 5 slide

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CHEF’S PLACE

Pop-up Class

Homemade Gnocchi With Beef Ragu

$75

Cooking Class

$75

Shape gnocchi and pair it with rich beef ragÃ¹ and a bright artichoke salad. Learn to prepare comforting Italian favorites from scratch in this hands-on cooking class with Chef Roger. Start with a vibrant marinated artichoke salad tossed with garden vegetables, lemon-basil vinaigrette and crisp Parmesan for a fresh...

What Guests Are Saying About These Experiences With Chef Roger

Jesus B.

03/15/2026

Chef was great; he gave us helpful tips and he explained very detailed the cooking instructions.

Bryan L.

03/14/2026

It was suppose to be a ravioli class and it turned out to be a completely different menu It was not a cooking class, more like a demonstration. He set up two small burners on a small table with 3 plastic chopping boards, three knives and plastic small spoons . All this for about 20 people. Please see attached pics. He spent thirty minutes explaining knives, thermometers and after that I stopped listening. 20 people took turns on 3 mats chopping carrots and celery and few other things. This class was TERRIBLE!!!! The pic I added was the entire set up!

Cynthia

11/01/2025

Another great class by the outstanding Chef Roger! We made fabulous food! We made both chicken and cheese ravioli, marinara sauce, smoked gouda sundried tomato mushroom sauce and a kale salad with warm bacon dressing.