To foster the relationship between local farmers, fisherman, and our customers by buying locally and enlisting the talents of classically trained culinary artisans.

To create high quality and diverse speciality food offerings - never overlooking our dedication to quality as we use only the freshest ingredients in all of our innovative preparations.

To create bonds with our community in a historic and contemporary atmosphere that influences all of the senses.

To provide a nourishing environment that soothes the soul, creates social connections, and stimulates the palate.

The Rogue Chefs Culinary Company “has been a long time coming” says founder Kevin Koebel originally from the Rocky Mountains ranges of British Columbia, Canada. Since childhood, Kevin has worked the family farms and learned valuable lessons for what would become an extensive career in the restaurant industry. These lessons would eventually take him to Paris, Norway, Germany, Seattle and finally California where, after several years and just as many chefs jobs, his frustration in the ever widening gap between farmer and consumer led him to create a new avenue for chefs in their industry.

The Rogue Chefs Culinary is a place where chefs can cook with fresh product directly from the dirt for the person standing right in front of them. There are no buffers. There are no recipes. There are only classically trained chefs who use their five senses everyday with the same passion and inspiration for food that The Rogue Chefs
founder does.