CORNELIUS ROGERS,
EXECUTIVE CHEF

Cornelius Rogers' passion for cooking Italian food began in his grandmother kitchen at her home in Shrewsbury, Mass. As a young child many afternoons were spent along side his grandmother learning how to prepare traditional Italian food. These early culinary skills were transformed into a deeper passion for cooking and became the springboard that propelled him into his first job making pizza at an Italian restaurant.

Neil was soon hooked on the food business and wanted to learn all that he could about the intricacies of the restaurant kitchen. He then moved on to be a chef's apprentice at the Struck Cafe in Worcester, considered the best and most cutting edge restaurant in town. Neil's talents soon brought him to Romaine's Restaurant in Northboro, Massachusetts. It was there everything began to fall into place. Neil was awarded four stars from the Worcester Telegram and rave reviews from NY Times travel section.

Over the next few years Neil expanded his resume and worked as Sous chef in various western Massachusetts restaurants, including the Delaney House before leaving to work as chef de cuisine for the Max Restaurant Group.

Joining the culinary team at Sauce Restaurant in Glastonbury in early spring, Neil now has his stage to showcase his skills, creativity and mastery of Italian cuisine. Neil's menu at Sauce is a reflection of his true love of cooking, featuring Italian food prepared with the flavors of yesterday and the inspired techniques of today. It has been said that his food evokes a profound connection to the heritage and culture of Italy by all whom are fortunate to take even just one bite!