During my brief stint of employment in Deer Valley’s bakery department, I had the opportunity of working with some truly amazing chefs. The one and only Letty Flatt, Debbie Swenerton and Stephen Harty, who oversaw the pastry department, taught me how to gain consistent technique as well as created such a positive environment to work in. The atmosphere in Deer Valley kitchens is somewhat family-like, as many of the chefs who work at Deer Valley have been there for a good amount of time. With this time spent together came really great relationships with one another. Jodie Rogers, executive chef of Snow Park and Empire Canyon Lodge is one of those chefs.
Originally from Australia before settling in Park City, Rogers boasts a 20 year cooking career. She has worked in several hotels in Sydney, Australia, and worked as head chef at Australia’s Charlotte Pass Resort. In 1994 and 1998, she was one of the members of the cooking team that took the Australian Salon Culinare, restaurant of champions gold medal. She successfully opened Toast Bar and Restaurant in London, England, in 1999. On top of all of that, she was recently invited to cook on NBC’s Today Show in March of 2014.
Rogers spent five winters working at Deer Valley Resort as the manager of the employee dining program as well as an assistant sous chef, then sous chef at Snow Park Lodge. In December 2000, she was promoted to Snow Park’s executive chef. Two years later she was then given the responsibilities of Empire Canyon Lodge, followed by the Deer Valley Grocery Cafe as well as Deer Valley’s most recent addition, The Brass Tag at the Lodges at Deer Valley.Although I never had the opportunity to work side by side with her, her big smile and positive attitude was infectious throughout Deer Valley’s kitchens.
Rogers currently resides near Park City with her husband Michael, son Graham and daughter Remy. When she’s not whipping up delicious Deer Valley comfort food, you can probably find her skiing, snowshoeing, snowblading, hiking, socializing with friends, meeting new people, traveling, rock climbing and finding new and fun foods to cook.