Meet The Chef
Roger Burrows
With more than 20 years of experience in the restaurant and hospitality industry, Roger Burrows’ passion for food and determination for perfection are clearly evident in his role as executive chef of Ruth’s Chris Steak House Greenville. Burrows first joined the team at Ruth’s Chris in March 2008 as a banquet chef at the Atlanta Centennial Park restaurant. His attention to detail has continually contributed to his success, as he quickly rose in the ranks to sous chef, followed by his promotion to executive chef.
Burrows brings remarkable expertise and enthusiasm to his craft, experiencing all aspects of the restaurant business. Before joining Ruth’s Chris, he engaged his love of teaching while serving as culinary instructor at The Viking Store. Prior to his educational role, Chef Burrows spent three years serving as executive chef for Marriott Hotels and seven years as sous chef for Starwood Lodging. During this time, he developed his work ethic and leadership in the kitchen.
As one of 11 children, his motivation for cooking was first ignited while watching his mother in their home kitchen. At the age of 12, he began helping prepare nightly meals for the family. During this time, he fell in love with cooking and realized he not only wanted to be a part of the culinary industry, but also wanted to excel in it. Burrows gained his education in the restaurant and hospitality industry while working for highly acclaimed chefs in the late ‘80s and early '90s.
Burrows exudes dedication as a member of the American Culinary Federation and a ServSafe certified instructor. Originally from Texas, Burrows has lived in 38 of the 48 continental states. He currently resides in Taylors, S.C., with his wife and their son, and in his spare time, he enjoys ice sculpting, fruit and vegetable carving, auto mechanics, mountain biking and home repair.
Featured Recipe: Barbecued Shrimp
