( ENSPIRE Food ) Chef Rogers Is Named Chicago’s “Power Players” in 2024
Private Chef Brandon Rogers is known for his amazing cuisine and representing Chicago’s food culture. “CS Modern Luxury Magazine” named him one of Chicago’s “Power Players” in 2024. Rogers was on Fox’s Next Level Chef Season 4, which featured Chefs Gordon Ramsay, Nyesha Arrington, and Richard Blais, and aired on February 13th, 2025. A few accolades showcasing his cooking expertise are a recent interview with “Forbes” and cooking for his hometown of professional athletes in the NFL and NBA. With 15-plus years of hospitality experience, Chef Rogers’s background includes cuisine in Michelin Spanish, Indian Fine Dining, and American Fine Dining. He responded to the opportunity of being on Season 4 with, “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!” Furthermore, Chef Rogers followed the premiere with a Next Level Chef watch party at Signature (1312 S. Wabash) on February 28th.
Chef Rogers creatively combines his knowledge into his dishes and profoundly appreciates the impact food has on our lives, including our mood and mental health. He ensures his culinary style appeals to various flavor palates. As the season continues, the audiences witness the intense competition and the interesting and unique culinary talents. Chef Rogers’s journey will likely inspire many promising chefs; his talents showcase the importance of innovation and passion in the kitchen. His participation in the show highlights the vibrant food scenes in Chicago, reminding viewers that great food tells stories and connects communities.
What inspired you to audition for “Next Level Chef,” and what were your initial expectations going into it?
When casting first contacted me about auditioning for Next Level Chef, I was hesitant. I hadn’t heard of the show before, and it felt like it could easily be a scam in today’s world. I was skeptical, to say the least. But something in me said, “Why not take a chance?” So I leaned in, trusted the process, and moved forward without any real expectations.
I had previously interviewed for another show and didn’t make the cut, so I went into this with guarded optimism. I didn’t want to set myself up for disappointment, but sometimes, the opportunities you don’t see coming are the ones that change everything.
Can you share a specific challenge you encountered on “Next Level Chef” and how you overcame it?
One of the biggest challenges I faced as a Next Level Chef was having to execute familiar cuisines with extremely limited ingredients while still producing a dish that reflected my standards. During the Cajun challenge, for instance, not having filé powder meant rethinking how to build depth and authenticity without compromising flavor. Another time, I accidentally dropped my wagyu and serrano ham meatballs mid-cook and had to pivot quickly with what was left.
There was no time to overthink. I had to stay calm, trust my instincts, and rely on the foundation I’ve built—technique, flavor balance, and adaptability. In those moments, I reminded myself who I was representing—not just myself, but every chef who’s ever had to earn their way into the room. That pressure didn’t break me—it sharpened me. It was a reminder that true confidence comes from preparation, but proven under pressure or behind the pivot.
What sparked your interest in cooking, and who were your early influences in culinary arts?
For me, the kitchen was always the heart of the home—a space filled with flavor, laughter, and connection. I grew up surrounded by incredible women who cooked with soul and instinct, and I was determined to be right there beside them, tasting, learning, and experimenting with whatever ingredients I could find. When I wasn’t in the kitchen, I was glued to the TV, absorbing every bit of culinary insight from chefs like Alton Brown, Bobby Flay, Gordon Ramsay, Ming Tsai, and Emeril Lagasse. They weren’t just faces on the screen—they were mentors in my living room, shaping how I thought about food and technique from an early age.
Even as a kid, I had a deep sense that the kitchen was where I belonged. Before school, I’d treat breakfast like a mini restaurant shift—serving crispy chicken tenders and golden fries to my siblings and friends, who were both my first diners and my toughest critics.
Looking back, those early moments weren’t just about food—they were about creativity, connection, and the joy of making people feel something through what’s on the plate. That passion has carried through every stage of my journey and continues to fuel my mission to create bold, memorable dining experiences that celebrate culture, storytelling, and craftsmanship.
What advice would you give to young, aspiring chefs looking to make their mark in the culinary world?
My advice to someone just starting in the culinary world is simple: master the fundamentals and build an unshakable work ethic. Before chasing fame or trying to reinvent the wheel, learn how to cook a perfect steak, make a flawless sauce, and season with precision. Fine dining isn’t just about creativity—it’s about executing at a high level, every single time. Stay humble, stay hungry, and never compromise on quality. If you’re serious about this career, expect long hours, tough critiques, and relentless pressure. But if you love the craft, every challenge is worth it.
What did you learn about yourself from either winning or losing in the competition, and how has it shaped your career?
What I learned most from competing—win or lose—is that growth often comes from discomfort. In the heat of competition, under pressure, and in front of cameras, I had to trust my instincts, stay composed, and push past self-doubt. Losing a round or facing critique didn’t break me—it refined me. It reminded me that resilience and humility are just as important as skill in this industry.
That experience sharpened my focus, strengthened my brand, and fueled my passion for culinary storytelling. It’s made me more intentional with every dish I create and every dining experience I curate—because I know what it takes to show up fully, even when the stakes are high.
With his passion for food, commitment to mental health, and Chicago spirit, Brandon Rogers is not just competing for culinary accolades; he’s representing the spirit of a city known for its vibrant food culture. Whether you are a fan of competition cooking shows or simply appreciate culinary arts, Chef Rogers’s story and creations promise to inspire and delight. Follow Brandon Rogers on Instagram or visit http://chefbrandonrogers.com/.
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