rooted door tampa

CHEFS

After starting as a full-time dishwasher at the young age of 15, working as an eager prep cook throughout high school and eventually attending and graduating from Cincinnati Culinary Arts Academy in 1998, Chef Ferrell Alvarez made his way back to Tampa, Florida to further his professional career. There he would earn a position at the Tampa landmark, Mise en Place. He was able to work with Chef Marty Blitz and transition from lead cook to Sous Chef and ultimately being named as Chef Blitz’s Chef De Cuisine.

Seven years later, Ferrell took over at Cafe Dufrain as Executive Chef and turn it into a groundbreaking sustainable restaurant. In December of 2013, Chef Alvarez opened his own restaurant, Rooster & the Till, with long time friend and business partner, Ty Rodriguez. R&tT is a 70 seat Modern American restaurant focusing on sourcing the best ingredients and preparing them with integrity, proper technique and most importantly lots of love and respect.

In the first ten months of being opened, Rooster & the Till had earned Best New Restaurant as well as Best Chef from Creative Loafing and Best New Restaurant from Florida Trend Magazine. Amongst many other accolades and opening two more concepts in 2018, Chef received a nomination for Best Chef South in 2017 from the James Beard Foundation and R&tT was awarded the number one restaurant in 2018 and 2019 by JBF finalist Laura Riley of the Tampa Bay Times.

CHEF FERRELL ALVAREZ

After starting as a full-time dishwasher at the young age of 15, working as an eager prep cook throughout high school and eventually attending and graduating from Cincinnati Culinary Arts Academy in 1998, Chef Ferrell Alvarez made his way back to Tampa, Florida to further his professional career. There he would earn a position at the Tampa landmark, Mise en Place. He was able to work with Chef Marty Blitz and transition from lead cook to Sous Chef and ultimately being named as Chef Blitz’s Chef De Cuisine.

Seven years later, Ferrell took over at Cafe Dufrain as Executive Chef and turn it into a groundbreaking sustainable restaurant. In December of 2013, Chef Alvarez opened his own restaurant, Rooster & the Till, with long time friend and business partner, Ty Rodriguez. R&tT is a 70 seat Modern American restaurant focusing on sourcing the best ingredients and preparing them with integrity, proper technique and most importantly lots of love and respect.

In the first ten months of being opened, Rooster & the Till had earned Best New Restaurant as well as Best Chef from Creative Loafing and Best New Restaurant from Florida Trend Magazine. Amongst many other accolades and opening two more concepts in 2018, Chef received a nomination for Best Chef South in 2017 from the James Beard Foundation and R&tT was awarded the number one restaurant in 2018 and 2019 by JBF finalist Laura Riley of the Tampa Bay Times.

CHEF NOEL CRUZ

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