About Chef Rogelio Barrientos Magana
Chef Rogelio began his culinary journey in Mexico, where early work in restaurants sparked a love for food and teamwork. After relocating to the United States, he continued to grow within the industry, working his way from line cook to corporate trainer and ultimately, Chef Partner. With 14 years of hands-on experience and a deep appreciation for mentorship, Rogelio credits his success to the executive chefs who guided him, and he now pays that forward by investing in the development and growth of his own team. Drawn to the soulful simplicity of Italian cuisine, Chef Rogelio takes great pride in preparing Pasta alla Gricia, a dish that embodies his philosophy: food should always create connection—whether through comfort, celebration, or shared tradition. He leads by example, arriving early, staying late, and ensuring every plate reflects the team’s high standards. A firm believer in delivering polished hospitality, he’s known for personally checking each dish and visiting tables to connect with Guests. His front-of-house training experience at Fleming’s deepened his understanding of the entire Guest journey and strengthened his commitment to excellence. Off the clock, Rogelio enjoys family time, working on cars, and living life with intention. Through the Chef’s Signature Series, he continues to blend passion and precision into every experience—anchored by favorites like the USDA Prime Bone-In Ribeye and Fleming’s Potatoes, and powered by a culture of collaboration and care.
