Not one for conservative decisions, Georgie Rogers takes big bites out of life. This is obvious when looking into the varied roles she’s taken on in the culinary world, experiencing the industry from multiple angles.
Starting young, in a European food providore, led to opening her own Spanish delicatessen some years later, while simultaneously birthing one of Adelaide’s first small bars: Cantina Sociale. Following on from this she took the helm at East End Cellars, starting up its kitchen and dining aspect. The covid era brought Rogers back to her roots in the country, developing a small business as a Barossa farmer, breeding sheep to supply the local Adelaide restaurant industry.
Now head chef at Angove Wines, she is revelling in the cornucopia of the foothills and Southern Vales. Rogers’ paddock-to-plate food philosophy comes through in everything she does. A dedicated champion of small farmers and producers, Rogers loves visiting regional locales and talking to producers on the land, taking inspiration from their practices and what lights them up.
