BOULDER, CO— Jason Rogers has joined the St Julien Hotel & Spa as executive chef and culinary director. His responsibilities will include overseeing the 200-room hotel’s culinary division and managing Jill’s restaurant, T-Zero Bar & Lounge, all in-room dining and the banquet department. Prior to joining the St Julien team, Rogers developed and worked as executive chef at Specchio, Ombra and Risi Bisi, three Italian restaurants at the Borgata Casino and Spa in Atlantic City, NJ. In other experience, he served as executive chef at the St. Regis Hotel and Spa in Aspen, CO, and also held positions at the Vail Cascade Resort and Spa in Vail, CO and the Whitehall Hotel in Chicago.
