Executive Chef Roger E. Grube, III
Roger E. Grube, III began his education in the culinary arts at Johnson and Wales College in Providence, Rhode Island in 1984. His favorite courses and training included Garde Manger, Oriental Kitchen, Classical Cuisine, International Cuisine, Sauces and Skills, among many others. Upon completion, he was awarded an Associates degree in Occupational Science in Culinary Arts.
During his tenure at Johnson and Wales College, Grube had the opportunity to intern at Chefs De France at Disney’s Epcot Center in Orlando, FL under the tutelage of Paul Bocuse and Roger Verge, both famous French chefs and pastry chefs. All chefs were French trained at this high-volume operation.
Upon graduating, Grube set off on a culinary career that spanned the Eastern seaboard. His first full-time position was Sous Chef/Executive Sous Chef at the Allentown Hilton in Allentown, PA where he specialized in preparing soups, sauces and worked banquets and special occasion dinners. Next, he moved on to Monroe’s Macambo in Virginia Beach, VA where, as a Chef, he focuses on preparing various cuisines including Classical French, Italian, Nouveau Cajun, and local colonial and traditional southern cuisines.
Allentown, PA soon came calling again and Grube found himself the Executive Chef at the Luther Crest Retirement Community where he not only supervised the kitchen, prepared menus, and worked closely with the sous chef to maintain quality and portion control, but also was responsible for hiring, training and scheduling kitchen personnel.
Only one year later, Grube was again on the move, this time returning to Orlando, FL where he became the Rounds Chef at the Hyatt Regency Grand Cypress. As Rounds Chef at the 1400 room World Class Resort, Grube worked all five restaurants and filled in as Garde Manger helper. Here he had the opportunity to work with numerous, high-caliber chefs such as Chef James Metler, Executive Chef of Hyatt Corp. in Honolulu, HI and Chef Steve Jason, Executive Chef of Universal Studios.
For the next five years, Grube held two other positions: first as an Executive Chef/Clubhouse Manager at the Deland Country Club in Deland, FL and also an Executive Chef/Manager position at the Ocean Grill Seafood & Steaks Restaurant in Orlando, FL.
Shortly after his two years at the Ocean Grill Seafood & Steaks Restaurant, Grube decided to try his hand as a Marketing Associate for the Sysco Food Services Company of Central Florida. There he developed his own territory starting from zero accounts and helped customers in menu development, portion costs, and kept them informed of changing market conditions.
Soon, though, Grube missed the kitchen. He made a major move only one year later from Central Florida to Clinton, NJ where he accepted a position as Executive Chef at the Holiday Inn. There he helped to coordinate the Grand Opening of the hotel, nightclub, restaurant and banquets. He was in charge of creating new menus for the entire operation and enjoyed working with dining room and banquet personnel to ensure proper set-up and service.
After two short years, Grube was once again on the move, this time back to sunny Florida and Café Alfresco in beautiful Dunedin, FL. As Executive Chef/Managing Partner for the casual bistro-style restaurant, he works to provide a diversified continental cuisine from a wide range of entrée salads, sandwiches, local Cuban dishes, Memphis pulled pork and homemade chicken burgers. The entrees range from crab cakes to classics like Marsala and Piccata and their favored Cajun Meatloaf. Weekend brunch has become the local’s favorite with Crab Benedicts, Greek Omelets and specials such as Quiches Huevos Rancheros with house made Corned Beef Hash.
Grube seems to have found his home at Café Alfresco. For the past thirteen years, Grube has been an integral part of the restaurant’s success. He enjoys the local coastal community and all it has to offer.