Rouge Restaurant & Bistro Rouge
Culinary Director & Owner, Rouge Restaurant & Bistro Rouge
Distinguished Alumnus, 2014, SAIT
Calgary born, Paul Rogalski is renowned for his passion for exceptional cuisine created from homegrown and sustainable food. He is co-creator of acclaimed Rouge Restaurant, and the recently opened Bistro Rouge, a casual concept in Calgary’s Signal Hill district.
Rouge, awarded Avenue Magazine’s #1 Overall Restaurant for 2015, 2010 Restaurant of the Year, and ranked #60 in the world by the prestigious S. Pellegrino, Worlds 50 Best, in 2010. Rouge exemplifies reliance on fresh ingredients from local purveyors and from the restaurant’s own summer garden. In 2009 Paul received special recognition for “Leadership and Support of Organic and Sustainable Cuisine” from the Monterey Bay Aquarium in California for his work as a Seafood Watch Ambassador. In 2008 Paul was a finalist in The Canadian Culinary Championship. In 2007 The New York Times claimed Paul’s tasting menu as one of the highlights of Calgary’s dining scene.
Paul’s work in the community and his dedication to his craft and the restaurant industry have helped him become one of Alberta Venture’s 50 Most Influential People in 2011, one of the Twenty Business Leaders Of Tomorrow by Business in Calgary Magazine and most recently, Independent Restaurateur of the Year 2011, for Canada by Food Service and Hospitality Magazine.
Paul’s infectious laughter and passion make his public appearances and speaking engagements not only informative but a seriously good time. Paul can be found frequently speaking and demonstrating to audiences large and small, including television appearances on The Food Network, CTV, Global and City TV. In 2010 Paul appeared on Iron Chef America with Food Network Canada Chef Michael Smith in “Battle Avocado”.
Before creating Rouge Paul was the Executive Chef at the highly acclaimed La Chaumiere Restaurant and The Delta Conservatory and honed his creativity at a variety of establishments in locations such as Santa Rosa, San Francisco, Singapore, Malaysia and Grand Cayman. Paul also was one of the managing chefs of the Athletes Village in Whistler for the 2010 Winter Olympics.