Chef Venoy Rogers III is executive chef at Essensia at the Palms Hotel and brings an elegant New American twist to their  farm-to-table fare; Chef Rogers comes to Miami by way of San Diego, where he was most recently Executive Sous Chef and Interim Executive Chef at W San Diego. As he has taken the reigns at Essensia, he has maintained  its local, organic and seasonal approach, while adding his personalized ‘New American fusion’ to the menu.  “My philosophy in the kitchen is deVinitely to have fun with food and express myself from the heart,” Chef Rogers said. “To make good food you need great ingredients. Essensia is organic and healthy -- but in a way that’s unique and unexpected.” While on the West Coast, Chef Rogers participated in culinary competitions like the San Diego Bay Food & Wine Fest, as well as the Little Italy Festival, where he won “Best Taste” in 2014. In September 2013, Chef Rogers appeared in an episode of Food Network’s Chef Wanted with Anne Burrell, in which he beat out three other candidates to become the next chef de cuisine for the Las Vegas location of Dos Caminos. He also holds eight medals from the American Culinary Federation. A San Diego native, Chef Rogers is a 2006 graduate of the Culinary Institute of Platt College in Oklahoma City.