Chef Tyler Rogers on Hospitality, Local Farms, and Building Community at Stonebreaker
I Am Northwest Arkansas®
Intro
Chef Tyler Rogers shares his culinary journey from Arkansas to Michelin-starred kitchens, highlighting the integration of global techniques with local ingredients. This chapter provides insight into the vibrant culinary community at Stonebreaker and the significance of Arkansas's agricultural diversity.
About the Show:
"Food and giving people food is my love language."
– Chef Tyler Rogers
On this episode of I Am Northwest Arkansas®, host Randy Wilburn sits down with Chef Tyler Rogers at the beautiful Stonebreaker Restaurant on Markham Hill in Fayetteville. Chef Rogers is an Arkansas native whose culinary journey has taken him from humble beginnings in Magnolia to the legendary French Laundry in Napa, California, before returning home to celebrate Arkansas’s rich agricultural bounty.
Chef Tyler talks about finding inspiration in Thomas Keller’s French Laundry Cookbook, learning the value of farm-to-table at Brave New Restaurant in Little Rock, and the impact of working in Michelin-starred kitchens. Now as Executive Chef at Stonebreaker, he’s all about making guests feel at home and connecting local farmers with the community through creative, comforting dishes.
You’ll also hear Chef Tyler’s advice for young chefs, his dreams of opening his own diner or a wood-fired bakery, and his passion for serving inclusive menus—including vegan and gluten-free options. If you love great food, local farms, and uplifting stories, this episode is for you!
Key Takeaways:
- Inspiration at Home: Chef Tyler’s Arkansas roots and early kitchen experiences shaped his love for hospitality and detail.
- Culinary Journey: From dropping out of college to pursuing some of the top kitchens in the world, Chef Rogers shows how non-traditional paths can lead to big dreams.
- Farm-to-Table Focus: He’s passionate about forming “a conduit between farmers and consumers,” using as many local products as possible at Stonebreaker.
- Intentional Hospitality: Hospitality is at the heart of Chef Tyler’s approach—“servant leadership” and a guest-first mentality ensure everyone feels welcome.
- Continuous Growth: Tyler shares how stepping out of your comfort zone—whether in the kitchen or life—leads to true growth.
- Advice for Aspiring Chefs: Work hard. Seek mentors. Stage (apprentice) in great kitchens. Read, and never stop learning.
All this and more on this episode of the I Am Northwest Arkansas® podcast.
Important Links and Mentions on the Show*
- Stonebreaker Hotel and Restaurant Fayetteville | stonebreakerhotel.com
- The French Laundry (Napa)
- Brave New Restaurant (Little Rock)
- Vieux Carre in the Afterthought (Little Rock)
- Bansley Berkshire Farm (Harrison, AR)
- Hannah Family Farms (Bentonville)
- Onyx Coffee Lab
- Books Mentioned: Unreasonable Hospitality by Will Guidara, Resetting the Table, On Food and Cooking by Harold McGee
- FindItNWA.com NWA’s Hyperlocal Business Directory
Tune in to KUAF 91.3 FM to listen to the I Am Northwest Arkansas® podcast on Ozarks at Large every Tuesday at 12 Noon and 7 PM CST. And, check us out on their podcast as well.
This episode is sponsored by*
*Note: some of the resources mentioned may be affiliate links. This means we get paid a commission (at no extra cost to you) if you use that link to make a purchase.
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Mentioned in this episode:
FindItNWA.com
Looking to discover the best local businesses in Northwest Arkansas? 🌟 From cozy cafes to essential services, FindItNWA.com has got you covered. Connect with your local community with just one click and explore something great. Visit finditnwa.com today! #LocalBusiness #CommunitySupport"
ONBoardNWA.com
Looking for your next career move in Northwest Arkansas? Check out ONBoardNWA.com, the hyper-local job board designed to connect job seekers with leading employers in our community. From entry-level positions to executive roles, ONBoardNWA is your one-stop shop for job opportunities right here in NWA. Take the next step in your career and visit ONBoardNWA.com today.
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