Hi! I’m Derek, chef and founder of Rogues Over the Top Pierogi. I like to cook, I love to eat, and I especially enjoy sharing my food and experience with others. I hail from the midwest, where corn and mayonnaise are mainstays in most meals, white bread & tomato sandwiches are a summer staple, and pierogi reign supreme. I received my formal culinary education at the Le Cordon Bleu Institute of Culinary Arts in Pittsburgh, PA. This is where I truly unlocked my passion for all-things culinary, as well as the power of the pierogi. I began making pierogi in my small studio apartment on days off and after school. I enjoying in the experimentation of different fillings and doughs, while still maintaining the authenticity and heritage of these potato filled delights. Upon graduating from LCB PA, I received my culinary masters at The Greenbrier Resort in West Virginia. Shortly thereafter, I found myself in the Lone Star State Capital, working as the Banquet Chef at he W Austin Hotel and then Executive Chef at the AT&T Center on the UT Campus. After a succesful re-opening of my property during the Covid 19 pandemic, I decided it was finaly time to pursue my dream of one day running my own company, where I could share my love of food, flavor, and pierogi with the public. Which brings us to here. Just three short years, one food truck, multiple farmers markets, and a dozen retail locations later, I can’t wait to share unique pierogi vision and experience with you.