Chef Jared Rogers is one of those people who knows what they want to be when they grow up, from the very beginning.
His dream has always been to be a chef, and that desire for cooking was ignited amidst the scenic Blue Ridge Mountains, mentored by chef Richard Perry. There, Rogers discovered the magic of respecting exceptional ingredients.
Driven to refine his skills, he ventured to the Bay Area, working alongside chef Bruce Hill at Bix and later achieving acclaim as executive chef at Picco in Larkspur. His talents earned him a three-star review from the San Francisco Chronicle and accolades as a Zagat 30 Under 30 Rising Star.
After a brief return to his Southern roots, Rogers rejoined the Bay Area culinary scene in 2017 at The Brass Rabbit in Healdsburg. A year later, he and former Picco colleague Dustin Sullivan launched Guesthouse in Kentfield, swiftly achieving immediate acclaim for their seasonally-driven, California comfort food.
An ever-changing weekly specials menu illustrates Rogers’ ethos, and means one could get Low Country fried chicken with smashed potatoes and black truffle gravy on a Sunday, or slow smoked baby back ribs with fries and coleslaw on a Wednesday. But no matter what day of the week, a killer cocktail list and abundant menu of “drinking snacks,” salads, soups and often wood-grilled large plates will not disappoint.
Rogers and Sullivan’s latest project, Mijo, opened on March 3 in the Marketplace development on Tamal Vista Boulevard in Corte Madera. The concept is to be a contemporary Spanish-inspired bar and restaurant, a testament to Rogers’ immersive culinary education in Madrid and San Sebastian, Spain.
Expect a relaxed vibe, with local ingredient-driven dishes that highlight the similarities between the landscapes of Spain and California, which hope to pay tribute to the hardworking farmers and winemakers from both regions.
Amber Turpin: What’s your job?
Jared Rogers: Culinary director at Mijo restaurant in Corte Madera.
How did you get into that work?
I started at age 15 doing an externship at Chateau Morrisette in Floyd, Virginia. I always wanted to cook.
Did you ever have an “aha” moment with a certain beverage? If so, tell us about it.
The Negroni. I had never had anything like it. It was at Cigar Bar in San Francisco.
What is your favorite thing to drink at home?
Protein shakes
Where do you like to go out for a drink?
Corner Bar in Mill Valley.
If you were stuck on a desert island, what would you want to be drinking (besides fresh water)?
Coconut water.
Mijo is located at Tamal Vista Blvd., Corte Madera. Visit mijomarin.com.
