By Lori Fredrich Senior Writer Published Aug 29, 2016 at 9:01 AM

There’s a new executive chef at the helm at the Iron Horse Hotel, 500 W. Florida St.

Chef Joshua Rogers joins the hotel from the Cheeca Lodge and Spa, where he worked with James Beard nominee Chef Dean James Max. Prior experience includes work at the Fairmont Hotel in San Francisco as well as Fairmont Peach Hotel in Shanghai, China and
Nantucket Island Resorts in Massachusetts.

Rogers will lead the hotel’s team of culinary professionals at Smyth, Branded and The Yard. He’ll also oversee catering for events, meetings and in-room dining.

And his culinary influence – which focuses on simplicity and seasonality – can be seen in updates to the menus at both Smyth and Branded, with items like chilled corn soup with chanterelles and shrimp; serrano ham with wild mushroom, arugula, creme fraiche and summer truffle; a Biker’s Sandwich with flat iron steak, caramelized onions and Guinness mustard on a pretzel bun; and Maple Leaf Farms duck breast with marcona almond, fig and baby leek.

"I believe that simplicity can be very satisfying and successful, and I’m thrilled to create a new culinary vision for The Iron Horse Hotel," Rogers notes."From each ingredient to every plated dish and all the steps in between, I aspire to lead by example to show my team that I am with them every step of the way."

For a full list of menu items at all three venues, visit theironhorsehotel.com.

Lori Fredrich Senior Writer

Lori Fredrich (Lo) is an eater, writer, wonderer, bon vivante, traveler, cook, gardener and girlwonder. Born and raised in the Milwaukee area, she has tried to leave many times, but seems to be drawn to this quirky city that smells of beer and alewives.

Some might say that she is a little obsessed with food. Lo would say she is A LOT obsessed with food. After all, she has been cooking, eating and enjoying food for decades and has no plans to retire anytime soon. 

Lo's recipes and writing have been featured in a variety of publications including GO: Airtran Inflight Magazine, Cheese Connoisseur, Cooking Light, Edible Milwaukee, Milwaukee Magazine and the Milwaukee Journal Sentinel, as well as on the blog Go Bold with Butter, the web site Wisconsin Cheese Talk, and in the quarterly online magazine Grate. Pair. Share.