Chef's Kitchen

Each month we bring a guest chef into our Chef's Kitchen column to give us a tip that elevates their cooking (and hopefully ours). They also provide a recipe that showcases their tip. Our guest chef this month is Chef/Owner Michael Rogozinski of Rogo's Restaurant and Bar in Magnolia. Rogo's offers fresh, high quality, seasonally-crafted contemporary American cuisine with influences ranging from Latin to Mediterranean to French. Chef Michael creates items in-house, like smoked salmon, smoked duck prosciutto, dressings, and sauces from scratch. Flavors and ingredients to love!

Michael Rogozinski was born and raised in Guatemala. His mother was from Seattle's Greenlake area and worked for the State Department. His father was a German born in Guatemala. In high school, his interest in food and cooking began. He staged for a year at The Camino Real Westin and was hooked. In 1985, at 18 years old, he received a paid apprenticeship at the Four Seasons Inn on the Park in Houston, leaving in 1986 to attend the Culinary Institute of America at Hyde Park. After graduation, he returned to Houston and the Four Seasons. Shortly thereafter he sold everything and moved to Paris for a job at Le Grenadin. He returned to the U.S., relocating to Seattle where he worked at Szmania's, then Ray's Boathouse where he stayed for five years. He worked for other Seattle landmarks like The Pink Door and the Sheraton Hotel's Pike Street Café. In 2014, he and his wife Carolyn opened Rogo's in Magnolia. Click here to read our full story.

What Is Sumac?, by Chef/Owner Michael Rogozinski

The sumac bush, native to the Middle East, produces deep red berries, which are dried and ground into coarse powder. While it's less common, the berries may also be sold whole. Ground sumac is a versatile spice with a tangy lemony flavor, although more balanced and less tart than lemon juice. A small sprinkle also adds a beautiful pop of color to any dish. "I like using this simple spice to liven up proteins, anything from chicken to beef to lamb. We use it in our lamb sliders and lamb keftedes." (see recipe)

Click here to see Chef Michael's recipe

Rogo's Restaurant and Bar
3321 W McGraw
Seattle, WA 98199
206-284-7305
www.rogosrestaurant.com