According to a recent permit filing, The Tall Chef will be changing locations to now live in SoDo at 420 S Massachussetts St STE B.
A representative of The Tall Chef did not immediately return What Now Seattle’s request for comment.
While the specifics of the transfer to a new location have yet to be confirmed, The Tall Chef is a nickname for the chef, Jack Rogers. From his early days in the kitchen, concocting playful delights like fruit pizzas and chocolate pasta, to his current status as a master of refined, classic flavor combinations with a twist, Jack’s culinary journey has been nothing short of remarkable.
His passion for food and cooking ignited at a young age, and over the years, it has only grown stronger. A graduate of London’s prestigious culinary school, Le Cordon Bleu, Jack’s formal training in French cuisine laid the foundation for his culinary prowess. But his education didn’t stop there. Eager to broaden his horizons, he apprenticed at a Michelin-starred townhouse restaurant in the heart of London’s Soho district, honing his skills and learning from some of the industry’s best.
The pursuit of culinary excellence led Jack to Japan, where he spent four transformative years immersing himself in the country’s rich culinary traditions. Under the guidance of a renowned chef, he worked at the esteemed Millionaire Hotel in Sapporo, absorbing the nuances of Japanese cuisine and incorporating these influences into his culinary repertoire.
Always seeking new challenges, Jack’s culinary journey took him to France’s picturesque Alps and the French Riviera. As a private chef in these stunning locales, he had the freedom to unleash his creativity and experiment with a wide array of flavors, resulting in some truly breathtaking dishes that now proudly reside in his permanent portfolio.
Relocating to Seattle, Jack continued to leave his mark on the culinary landscape. His talents were showcased as an executive chef at Westward, where Mediterranean and Pacific Northwest flavors danced harmoniously on the plate. He further honed his expertise as the senior sous chef at Serafina, where he expertly crafted Italian delicacies, and at Cichetti, where Middle Eastern and tapas flavors melded in a symphony of tastes, according to the company website.
