Chef Terence Rogers

Chef Terence Rogers got a B.S. in Economics, briefly debated law school and then moved to Killington, Vermont were he got his start in the Kitchen.  After a month of struggling through 300 covers a night, Terence finally got the pace and rhythm of the kitchen and was hooked.  Upon moving back to Boston, Terence managed the Dining Car and worked at Bronwyn & Highland Kitchen.  In April 2014 Terence wanted to start something on his own to achieve his goal of starting a food truck.  Many dinners later TBD Foods has transformed into something on it's own.  Some of Terence's favorite things to cook and eat are fresh pasta, eggs, anything smoked, oysters & ice cream.


John is a passionate chef who believes great food brings great times.  He started out in the industry at 2001 as a sushi chef, from there he found his love of food. Then John decided to enroll to Orlando Culinary Academy Le Cordon Bleu where he earned his Associate Degree in Culinary Arts. Went on to work at various sushi restaurants in central Florida than hotels such as the Hard Rock Hotel at Universal Studio and Blue Green Resort. His specialty are sushi, Asian cuisine, American, and fusions. But is not limited to only these, he enjoys learning new dishes so his list will grow!