History


TBD Foods was started in 2014 with a dream and a tax return.  Our Chef/ Owner, Terence Rogers started hosting pop-up dinner parties out of his apartment in Somerville, MA with the hopes that this would one day turn into a food truck.  To Terence’s delight the dinners were a hit and he was starting to get hired out for private dinners and events. Deciding not to drop deep into dept TBD Foods began to focus more on the personal chef and catering aspects of the business, putting the food truck on hold.

After serving hundreds of guest in the Boston area, TBD Foods and our chef moved out to the rockies in 2016.  Luckily for denver TBD Foods has picked up were it left off, with a dream and a passion to serve delicious food.  We continue to host pop-up dinners once a month, but our main focus has become personal chef and catering. With maybe a food truck, restaurant and farm down the line.


Philosophy


TBD Foods strives to work with the best and freshest ingredients in the front range.  From local produce and meats (we even have a Yak guy) to sustainably raised seafood, our chefs know the importance quality ingredients go into any recipe.

Working with our clients we look to create a truly personalized menu to fit our guest taste.  Don’t like sea urchin, no problem. Tell us what you love and our chefs will find a way add it to your plate.  We are here to find out what you love about food and dining and provide that for you.


Our Chef


Terence Rogers is the chef and owner of TBD Foods, with 7 + years experience in the kitchen from food trucks to fine dining Terence has experienced the food industry in a multitude of venues.

Cook Pierogis for a Wicked Local Pop-Up Dinner

Not always thinking food was a career, Terence graduated from Bridgewater State University with a B.S. in economics, before heading up to Vermont to be a ski bum and getting thrown into the fire of a busy kitchen, working the line.

After a month or so of thinking he would be fired each day, Chef Terence got the hang and pace of the kitchen as was hooked.  When the ski season ended he moved back to Boston and worked on The Dining Car under chef David Harnik who quickly become Terence’s culinary mentor and friend to this day.

With a continual desire to learn, Terence eventually bounced around at some more high end restaurants in the Boston area including one that was Top 100 new restaurants in the US and another that won Best of Boston.  

To this day you will find Chef Terence spending afternoons at the park reading cookbooks with his dog to further his understand of food and dining.  Lately he spent a month working at Blue Hills Stone Barn in NY to further understand the farm to table movement and plans to travel to Italy this fall to taste and learn more about one of his favorite culinary creations, pasta.