Growing up in the Blue Ridge Mountains of Floyd, VA, Jared Rogers realized his passion for cooking at an early age. He started to work various odd jobs at local restaurants and wineries at age fifteen, eventually landing in the kitchen. Working with Chef Richard Perry at Chateau Morrisette – in particular – left an incredible impression on him. He was taught that the best possible food can only be made from the best possible ingredients, and it was here that his passion for Southern cuisine began.

At seventeen, Rogers moved to San Francisco to attend the California Culinary Academy. After graduating, he landed a job at Bix, working under lauded Bay Area chef Bruce Hill of the Real Restaurant Group. Rogers went on to work in several of Hill’s other Bay Area restaurants before settling in at Picco, where he rapidly ascended from his role as sous chef to partner and executive chef. During the decade spent at Picco, Rogers received several notable accolades, including “Zagat 30 Under 30” and San Francisco Chronicle’s “Rising Star Chef Award”

Rogers was recruited by local Charleston restaurateur Keith Jones to open Pawpaw: Southern Plates. At Pawpaw, Chef Rogers plans on sourcing the best possible seasonal ingredients from local and regional family farms while creating delicious, modern Southern fare.