Every great story starts with a happenstance meeting, including this one.
A young chef leaves his position as Chef de Tournant at Tampa’s luxury resort and spa, Saddlebrook. Having trained at the Cincinnati Culinary Institute he was venturing off to join the creative vision of a true architect of modern cuisine in the Tampa Bay area, Marty Blitz of Mise en Place.
His soon-to-be acquaintance, finished his degree at New York Restaurant School where he then went on to become General Manager of the New York City staple, The Cupping Room Café. Holding hope to move back to his hometown and work for a consistent detailed service restaurateur in the Tampa Bay area, he found Maryann Ferenc, also of Mise en Place.
And so they meet. Two individuals working for the two people who help define the Tampa restaurant scene for over two decades. Chef Ferrell Alvarez and Ty Rodriguez would form a lifelong friendship over the next 10 years. Together they instilled the words passion, integrity and progression into all facets of their life and careers. More importantly, began to understand the sense of community a restaurant can provide a neighborhood and even a city.
It was there that a plan was hatched to create their own concept. Twelve years later, Rooster & the Till opened in December of 2013. The duo now possessed a foundation that is usually unique to siblings. Chef Ferrell’s creative force and drive set the tone for all things kitchen and menu, while Ty lays focus in curating a wine list to match the complexity of all components. They strive to look for the detail in all movements of the restaurant. Table settings, dish plating’s, support for their neighborhood and true respect for their staff, all play into the very fiber that is Rooster & the Till.
Ty and Ferrell firmly believe in their motto, ‘Teamwork Makes the Dream Work,’ that a restaurant is nothing without the people and personalities who work there and dine there. So that is their story, but it seems this could just be the beginning.
Thank you and we hope to see you soon, -R&tT
Born in Piqua, Ohio but raised in Vero Beach, FL, Brian attended Wilmington College in Ohio, later moving to Florida to attend Indian River Community College. While at IRCC he got his first taste of cooking at Indian River Estates to help pay his way through college. He soon discovered he had a natural knack for cooking. His chef at Indian River Estates suggested culinary school and in 2000 he enrolled at Florida Culinary Institute. Brian earned the opportunity to externship at Cafe Boulud in Palm Beach and has never looked back. After graduating from culinary school and completing his externship, it was off to work at The Breakers in Palm Beach. Two years later, Brian moved into his first Sous Chef position for Dennis Max at Prezzo, his new Mediterranean concept. Next was the head Chef position at Bizarre Ave Cafe in West Palm Beach were would remain for the next four years. Needing to move to Tampa, Brian was hired as Sous Chef of catering at Mise En Place. Six years later when Chef Ferrell and Ty Rodriguez left to become the Executive Chef and GM of Cafe Dufrain, he rejoined them as their sous. The Rooster & the Till was next up and after many months of hard work and dedication Brian was named Chef De Cuisine of the Rooster and has been in intricate part of the restaurants culinary success, while also providing Chef Alvarez with the tireless support of all things kitchen.
Myles Gallagher's love of food began at home. Being surrounded by parents who had a passion for cooking, and growing up in restaurants, it's no surprise that lead him to where he is today. Gallagher was first introduced to the industry in the kitchen of The Bricks in Ybor City. From there, he moved into a service position, and eventually, general manager. As an admirer of Chef Ferrell Alvarez's food, he was thrilled to be offered an opportunity to be a part of Rooster & The Till. Under the guidance of Ty Rodriguez, Myles challenged his wine, food, and service knowledge, and has been thriving with the restaurant since the opening in 2013. As manager, he's hoping to inspire those around him to always keep learning, and to share in the passion he has for this industry.