Chef Michael Rodgers has been a part of the Maggiano's culinary team since March 2000, when the Houston location opened its doors. From there, he moved to California to help open 3 other Maggiano's restaurants, Woodland Hills in 2001, Farmer's Market in 2003, and San Jose in 2004. Rodgers won the Dish of the Year award with his creation of the Zio's Rigatoni & Sausage', an item still used as part of the Maggiano's Specials program.

He earned the position of Executive Chef and was afforded the opportunity of returning back to Houston in 2007, where he played an integral role in winning the coveted Maggiano's Restaurant of the Year award.

Chef Mike, as he is affectionately known by his team, graduated from the Le Chef Culinary Institute of Austin in '98. He studied under the guiding hands of Chef Paul Gyland at the Winter Park Ski Resort, in Colorado, and then later assisted Gyland as he opened Gyland's Seafood Restaurant in Tampa Florida.

Rodgers will be celebrating his 8th anniversary with his wife, Rebecca, a professional photographer. When he is not playing with his 2 daughters Jade, age 6 and Aja, age 3, you can find him at the Jiu Jitsu gym. Learning new moves, training his mind and keeping that boyish figure.