05th November 2017
Rogerio Silva Borges: Edition #10
Current role: The Hurlingham Club Head Chef
Rogerio started off at the tender age of 16 making pizzas for a little pizzeria in his home town Goiania, Brazil. His passion for food drove him to leave Brazil and see what Europe had to offer so 3 years later at only 19 years old he made the trip to the UK where a position within the London Marriott Hotel on the Edgware Road under head chef David Linch became available. After learning about the fast-paced British dining scene Rogerio moved on to work with the up and coming Searcy’s Group who sponsored him in passing his NVQ2. After his qualification he was based at Bolingbroke Grove, Searcy’s main prep site for functions within castles across the UK. Throughout his time with Searcy’s, Rogerio’s most favourite memory is working within the Fishmongers’ Guild where he met Steve Pini and later contributed to his book called Simply Fish in which he wrote the BBQ segment. Another great milestone was in 2002 where Rogerio was placed in Earls court to assist with the biggest sit down meal in the world at the time, catering for 12,500 people. In 2004 Rogerio was approached with the opportunity to work at the prestigious Hurlingham Club, Chelsea as Chef de Parti. He worked his way up within a couple of years becoming Sous Chef to where he is now looking after the banquetting hall, Harness Rooms, brasserie, and fine dining as well writing menus and organsing events for up to 5,500 guests as Head of the Kitchen.
