Where else? 

David Roegge:
February 2014 Issue / Vol. 2, No. 3        You have no choice but to learn if you're going to grow.



Chef Paul McCabe

Chef Matt Glazer

Chef's Larder


The Turquoise Room Revue

Chef John Sharpe


The Cook's Illustrated
Baking Book

Don't miss what's new at

Sign up for our free newsletter!





Synopsis: Foodies West interview with David Roegge, mixologist at Hotel Valley Ho, Scottsdale, Arizona

It’s not unusual to hear about chefs who start their careers in the front of the house and then realized they actually belong in the kitchen. David Roegge flip-flopped the scenario. He started out as a busser in a steakhouse in Danbury, Connecticut and ended up in the kitchen. When he worked as a sous chef, he realized the “long, dungeonesque hours” decidedly weren’t for him. “I figured out the front of the house was were I wanted to be.” After 14 years and several different bar scenes later, including managing and nightculbs, what has he learned behind the bar?“Patience is the biggest lesson. Everybody is different. No two people are alike. When people come together, they all like things a certain way. It takes patience to give outstanding service and make sure everyone has a good time. Everyone has bad days and personal problems. But when you come here, you have to leave them at home.” Which explains his unusual blend of Bond-(James Bond)-like detachmentand comfortable warmth. This blend of characteristics conjures the kind of safe environment that gives people permission to indulge themselves, have a good time.