Chef Paul Rogalski is a renowned and passionate gastronomic leader and artist.  He finds his inspiration in locally sourced ingredients, the natural environment and the great people he works with every day. As co-owner and Chief Culinary Officer, Chef Paul leads the culinary vision and kitchen team at Calgary’s acclaimed Rouge Restaurant. With his vision,  the team achieved placement on the prestigious World’s 50 Best Restaurants list – the only Alberta restaurant to ever do so. Today, Rouge remains the top ranked Canadian restaurant in the past 10 years.

Paul’s passion has kept him busy as a speaker and guest chef both locally and internationally. Events like Cook it Raw, Terroir Symposium, and the Cayman Cookout fill his spare time. He has also served as a judge for The World’s 50 Best Restaurants for the past five years.

His freestyle approach, unexpected ingredients, and culinary techniques grounded in his international experiences are all part of every dish Chef Paul creates. His recipes include quality, and often simple ingredients,  focusing on the delivery of an exceptional culinary experience.