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. What are your roots?
My name is Chef Kerra Rogoff, and I’m the founder of The Tide Table | Private Chef Services. My love for cooking began on frequent visits to my Sicilian grandparents’ kitchen. Copper pots hanging on a brass rod, glass jars filled with various dry pasta shapes, empty escargot shells as decor, loud passionate voices with travel stories galore. My Nana meticulously guided me through each step of the eggplant parmigiana process making sure I knew exactly how much basil to add, and my Papa’s booming voice kept the rhythm of the kitchen alive. We’d learn together, eat together and play endless games of cards after. The creative connection that food can bring over the preparation of a meal was palpable. I grew up in North County, San Diego, California; Nourished by local farm stands, a Mediterranean-like climate and briney sea air. Some of my other early kitchen memories are of my Dad, Larry bringing home honey sticks from the Encinitas Farmers Market—alongside a huge tray of wheatgrass for juicing, fresh produce for smoothies, and guacamole with chips, of course. The Tide Tables specializes in bringing together the culinary traditions of Coastal Italy and Coastal California. We are deeply rooted in these three truths: High quality olive oil is liquid gold, supporting local is the only way to go, and food is the connector of us all.
How did you become a private chef?
Before cheffing full-time, I spent my twenties as a school teacher specializing in Linguistics; specifically teaching English language learners as well as 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. During school breaks, I would travel to different corners of the world (copying my Nana’s travel itineraries) and learning from kitchens, farms, and rural 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.
What are some of the biggest challenges you’ve faced along the way?
Shifting from teaching in the classroom to becoming a chef was a journey as I knew I loved working with kids and could not imagine not doing that work. I quietly knew that the need to share my art and change my path was stronger than the need to stay in the traditional classroom. 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. That road to believing in yourself is wild and I learned it is okay to rewrite your story as many times as you need to. Crossing that threshold changed me forever and has allowed me to give from a place of security, confidence and joy. To anyone desiring a creative career transition: I firmly believe your ideas are waiting for you to bring them to life – and if you notice there is no room for you at the table, create your own table and invite others.
What has been the scope of your work so far?
My work spans a wide range of experiences which I am really proud to share with you! Cooking has taken me to incredible places: Private Chef – for the owner’s of an award winning California Vineyard. Retreat Chef – for women’s yoga retreats where nourishing them for 4 days creates a true portal of creativity. Farm Chef – where I was able to plan and execute farm dinners in a market light adorned barn for 40+ happy guests; serving a 4 course locally sourced menu paired with live music. Bachelorette/”Hen Do” Chef – for a multi-day bachelorette party in a fabulous Palm Springs Airbnb. Bridal Room Chef – a bridal room brunch grazing board at a private estate in England for the bride, her bridesmaids, family, glam team and photographers the morning of the wedding. Workshop Host – private workshops I crafted and hosted brought in over 100 students throughout the year; students learned styling techniques to create a stunning grazing board using fresh, local and seasonal produce.
Thanks for sharing that. Next, can you tell us a bit more about your business ethos and services?
As a chef I specialize in bringing together the culinary traditions of Coastal Italy and Coastal California. The Tide Table is deeply rooted in these three truths: High quality olive oil is liquid gold, supporting local is the only way to go, and food is the connector of us all. The different months bring with them beautifully varied goods. The ingredients on your plate are sourced from farmers & artisans who care for their craft. The Tide Table offers seasonal dining experiences shaped by peak freshness, curiosity and community.
Certifications: Woman-Owned. Ayurvedic Chef Certified 2023. Fully Licensed & Insured Business 2026. Food Handler Certified 2026.
Our Services Include: Private Chef. Wellness Retreat Chef. Bridal Room Chef.
Contact Info:
- Email: kerrarogoff@gmail.com
- Website: https://www.thetidetable.co
- Instagram: https://instagram.com/the.tide.table
- LinkedIn: https://www.linkedin.com/in/kerrarogoff
