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Ferrell Alvarez

Rooster & the Till
Chef + Owner
After starting as a dishwasher at the young age of 15, working as a eager prep cook throughout high school and eventually attending and graduating from Cincinnati Culinary Arts Academy in 1998, Chef Ferrell Alvarez made his way back to Tampa, Florida to further his professional career. There he would then earn a position at the Tampa landmark, Mise en Place. He was able to work with Chef Marty Blitz and transition from lead cook to Sous Chef and ultimately being named as Chef Blitz’s Chef De Cuisine.

Seven years later, Ferrell would take over at Cafe Dufrain as Executive Chef and turn it into a groundbreaking sustainable restaurant. In December of 2013, Chef Alvarez opened his own restaurant, Rooster & the Till, with long time friend and business partner, Ty Rodriguez. R&tT is a 70 seat Modern American restaurant focusing on the best ingredients from nearby farms and gardens and preparing them with integrity, proper technique and lots of love.

In first ten months of being opened, Rooster & the Till had earned Best New Restaurant as well as Best Chef from Creative Loafing and Best New Restaurant from Florida Trend Magazine. In 2017 Chef was a nominee for Best Chef South from the James Beard Foundation and in 2018 Rooster & the Till was named the number one restaurant in Tampa Bay by Laura Riley of the Tampa Bay Times.

My Speakers Sessions

Thursday, February 7