Age: 45

Hails from: Calgary, AB

Best known around town for being one of Calgary’s top chefs and the co-owner of Rouge Restaurant, which made the S. Pellegrino World’s 100 Best Restaurants list in 2010.

Earned his stripes working as a chef at restaurants around the world from Singapore to the Cayman Islands and Kuala Lumpur. In 2010, he was the sous chef for Michael Smith on the cooking competition show Iron Chef America, and was one of the managing chefs at the Athletes’ Village in Whistler during the 2010 Winter Olympics.

On being the only Canadian chef at the Cayman Cookout: “I’m super-honoured and really excited,” he says. Rogalski joins some of the world’s finest chefs, including Eric Ripert and Anthony Bourdain, in the Grand Cayman for this prestigious foodie festival this month. He’s taking part in a culinary demonstration, hosting a dinner at Abacus, a local restaurant, and cooking for the gala, which is themed "The Best Thing I Ever Ate."

His feature dish: Foie gras mulligatawny. “I’ve had such great success with that soup,” Rogalski says. “It took me to the Canadian Culinary Championships.”

What he’s packing from his kitchen: Crabapple gastrique, a popular in-house sauce at Rouge, made from the restaurant’s own crabapple trees.

On Canada’s culinary clout: “It’s been great for a very long time. We have phenomenal chefs across the country. Canada’s growing up and we’re starting to get a bit more attention.”

The 4th Annual Cayman Cookout runs Jan. 12 to 15 at The Ritz-Carlton, Grand Cayman.