Rogues Pierogi
Hi! I’m Derek, chef and founder of Rogues Over the Top Pierogi.
I like to cook, I love to eat, and I especially enjoy sharing my food
and experience with others.
I hail from the Midwest, where corn and mayonnaise are main stays in most meals, white bread & tomato sandwiches are a
summer staple, and pierogi reign supreme.
I received my formal culinary education at the Le Cordon Bleu Institute of Culinary Arts in Pittsburgh, PA. This is where I truly unlocked my passion for all-things culinary, as well as the power of the pierogi. I began making pierogi in my small studio apartment
on days off and after school. I enjoying in the experimentation of
different fillings and doughs, while still maintaining the
authenticity and heritage of these potato filled delights.
Upon graduating from LCB PA, I received my culinary masters at
The Greenbrier Resort in West Virginia. Shortly thereafter, I found
myself in the Lone Star State Capital, working as the Banquet Chef
at he W Austin Hotel and then Executive Chef at the AT&T Center
on the UT Campus.
After a successful re-opening of my property during the Covid 19
pandemic, I decided it was finally time to pursue my dream of one
day running my own company, where I could share my love of
food, flavor, and pierogi with the public.
Which brings us to here. Just three short years, one food truck,
multiple farmers markets, and a dozen retail locations later, I can’t
wait to share unique pierogi vision and experience with you.