Today we’d like to introduce you to Kerra Rogoff.
Hi Kerra, please kick things off for us with an introduction to yourself and your story.
Roots:
My name is Chef Kerra Rogoff, and I’m the founder of The Tide Table—my culinary home, creative outlet, and the way I choose to honor the place that raised me.
My love for cooking began in my Sicilian grandparents’ kitchen, a magical place for me. My Nana, Mary Lacagnina meticulously guided me through each step of the eggplant parmesana recipe, making sure I knew exactly how much basil to add, while pasta of every shape filled glass-labeled jars and my Papa Michael Lacagnina’s booming voice kept the rhythm of the kitchen alive. It was there I first discovered the creative connection that food can bring over the preparation of a meal.
I grew up here in San Diego, nourished by sun, saltwater, and a community that became part of who I am. Some of my earliest memories are of my Dad Larry bringing home honey sticks from the Encinitas Farmers Market—alongside a huge tray of wheatgrass and fresh produce for our morning smoothies (and yes, he secretly cracked in a raw egg!). Those small rituals tied me to this place and to the people who care for it. Working with local ingredients isn’t just a business choice—it’s an honor, a love letter, and part of who I am.
Teaching, Travel, and Becoming a Chef:
Before cheffing full-time, I spent my twenties as a teacher—elementary, middle school, English as a second language and teaching American Sign Language. Every day, my role was to ensure each child felt seen, heard, and valued while doing something as sacred as learning. That experience taught me to notice what people need, show up with intention, and serve thoughtfully—skills that translate directly into the kitchens and homes I cook in today.
During school breaks, I traveled the world, learning from kitchens, farms, and communities. I cooked in home kitchens, took classes, and listened, always observing and learning the stories behind each ingredient.
In 2023, I completed Ayurvedic chef training, deepening my approach to cooking seasonally. At the end of my twenties, I decided to shift careers and pursue cheffing full-time—a leap I’m endlessly grateful I made.
Clients, Creativity, and Care:
My work in my one year (so far!) of The Tide Table spans a wide range of experiences which I am really proud to share with you! I’ve cooked on such a spectrum going from a multi-million-dollar estate for a women’s yoga retreat in Ojai to preparing weekly wholesome meals for a local family in SD. I designed and executed a farm dinner at Fred’s Urban Farm just this weekend, where every course was infused with honey—creatively so much fun to do and the highlight of my year! I’ve even had the opportunity to cook for a one-year-old foster child’s birthday hosted by her foster parents, a special moment that reminded me of the diversity in my clientele. Even bachelorette parties in Palm Springs! Experiences like these reinforce my ethos that every client no matter their economic standing deserves the same quality, care, and access to fresh, seasonal ingredients in our community. I am here to provide a universal table that ebbs and flows just as the tides do, from ingredients to clients. It’s about celebrating abundance and community.
This year, each season from winter to autumn, I offered public grazing board workshops, bringing in over 60 students to learn about San Diego produce, local farms, and the art of crafting their own boards. Designing the classes was a joy—each workshop inspired by the season, leaving students tuned into the present moment and excited to support local farms.
Gratitude and Today:
I’m endlessly grateful—to teach, to cook, to continue learning, and to bring ideas to life that rise and fall with the tides of my mind. This community shaped me, and it’s a privilege to serve it through food.
Thank you for supporting The Tide Table. It’s more than a business—it’s my story, creative expression and my way of sharing the good in the world through every plate.
Would you say it’s been a smooth road, and if not what are some of the biggest challenges you’ve faced along the way?
Transitioning from teaching in the classroom to becoming a chef was really tough as I knew I loved working with kids and could not imagine not doing that work. I had a degree in education, not culinary!? I wanted so badly to be practical, but I knew that my need to share my art and change my path was stronger than my need to stay in the traditional classroom. I heard those whispers in the final years of my career that I was ready for a change. but the guilt was intense! Facing those emotions and coming out the other end, I realize it is a normal part of the process of chasing our dreams. It’s a right of passage when you journey into the unknown and cross that threshold.
Every emotion under the sun arises! But having total and complete grace for yourself is truly important. Remembering and being proud of the impact you’ve made, and knowing that it is okay to rewrite your story as many times as you need to.
To anyone undergoing a major life transition or considering one, remember that you are stronger than you could ever imagine. If you bet on you, the odds will always be in your favor.
Another obstacle was thinking I was alone on this path which I found was completely false. So many people grapple with the emotional roller coaster of career changes and battle self-doubt on a daily basis. That is why lifting up community, supporting other chefs and businesses, and seeing the humanity in everyone is central to how I show up in life and in the kitchen. Everyone deserves a seat at the table and I am thankful to make space for others to be nourished by The Tide Table.
Thanks for sharing that. So, maybe next you can tell us a bit more about your business?
Philosophy, Offerings, and the Tides:
The Tide Table is grounded in seasonality and the celebration of local farm-sourced ingredients. Just as the tides ebb and flow, so do the seasons with what’s ready to harvest and prepare. Cooking with what is fresh and local helps us stay present and honor food at its peak flavor and nutrition. We openly share which farms we bought from while crafting nourishing and delicious meals.
Our Services Include:
Farm Dinners
Catering for Local Events and Special Occasions
Personal Chef in Your Home
Private Dining with Our Set Menu Options
Grazing Board Workshops
Retreat Chef
If we knew you growing up, how would we have described you?
Outgoing, creatively inclined with photography, cooking with my grandparents, soccer focused, interested in multiple subjects, loved to have fun and explore, obsessed with animals. beach days with family, enjoying being in nature and traveling.
Contact Info:
- Website: https://www.thetidetable.co
- Instagram: https://instagram.com/the.tide.table
- Facebook: https://www.facebook.com/profile.php?id=61582302032242
- LinkedIn: https://www.linkedin.com/in/kerrarogoff
