Ed Roehr has spent most of his life in the kitchen—he has worked as a sous chef for small restaurants and training chef for an upscale steakhouse. He started his restaurant career prepping food and scrubbing pots at age 14. His culinary wanderlust led him from Sacramento to the Bay Area, Chicago to Hawaii. Ed spent a year in a small trattoria in Venice, Italy, where he absorbed a solid repertoire of Italian classics and Venetian specialties. Ed is chef and owner of Magpie Café in Downtown Sacramento.
Thursday, February 3, 2011
Guest video: Fresh and local, as defined by Sacramento Chef Ed Roehr
Ed Roehr has spent most of his life in the kitchen—he has worked as a sous chef for small restaurants and training chef for an upscale steakhouse. He started his restaurant career prepping food and scrubbing pots at age 14. His culinary wanderlust led him from Sacramento to the Bay Area, Chicago to Hawaii. Ed spent a year in a small trattoria in Venice, Italy, where he absorbed a solid repertoire of Italian classics and Venetian specialties. Ed is chef and owner of Magpie Café in Downtown Sacramento.
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