Chef in Albuquerque, New Mexico

Executive Chef Tristin Rogers Currently at The Downs Racetrack & Casino in Albuquerque, Chef Tristin is the Executive Chef for The Crown Room which seats up to 80 guests in fine dining.  He is also in charge of other outlets, including the VIP room at The Jockey Club, a private membership club at The Downs. Chef Tristin has won many awards, has developed savory menus and fine dining experiences, and enjoys the creative flair of French and American cuisines. He has twice won Albuquerque's annual Best of City - Best Casino Restaurant designation in fine dining, representing The Crown Room, as one example.  He loves the culinary world and on his time off, researches food trends and explores what no one is thinking and doing regarding gastronomic techniques, pairings, and presentations.  He has created and successfully implemented 7 to 10 course menus and has both BOH and FOH experience and a 6-year tenure with Hilton in a high volume hotel/spa near the Albuquerque airport and the city's main attractions. Chef Tristin's goal and rewards are achieving the highest guest satisfaction and helping to make remarkable dining experiences for his customers.  For over 19 years, he has developed a hands-on chef career with national brands and diverse cuisines. A self-described tireless worker, his reputation has expanded in the Albuquerque area and his desire is to creatively grow and be a nationally-renowned chef producing distinctive cuisine.  He wants "to hone my craft" and teach others the passion and opportunities in the industry.  Soft spoken, he is a family man with a strong work ethic and respect for his employers. He never complains about an employer, long hours, or work expectations which is refreshing and as proof in his resume of staying long-term with companies. He thoroughly enjoys the preparation and the plating to entice the guest to try something new or to come back with friends and family. Chef Tristin’s management style and approach to supervising others: I'm an athlete. I've been one all my life, so my approach to management is the same as coaching. I educate, show, and then reinforce. Educating is the biggest piece, because if you have a captivated audience, that are willing to learn, and are passionate about what they do, they get excited about coming to work. Doing the same thing over and over gets boring for us in the kitchen. Being able to show your crew new techniques and innovative ways of doing things, breeds excitement.  I want those willing to learn, coachable, enthusiastic, passionate and want to make a career out of cooking. Experienced and talented, not someone who just wants to collect a paycheck.