About The Tide Table | Private Chef Services
By Owner ~ Chef Kerra Rogoff
Welcome to The Tide Table; where we craft seasonal menus that seek to inspire.
I’m the founder of The Tide Table, and I’m so glad you’re here. Since 2017, I’ve been traveling the world, taking cooking classes and learning from kitchens, farms, and communities that have welcomed me in. For me, food is a portal—an invitation into the culture, history, and spirit of a place.
In 2023, I completed Ayurvedic chef training, which deepened my approach to cooking with intention and balance.
But my love for cooking began much earlier, in my Sicilia grandpa’s kitchen, where garlic sizzled in olive oil, tomato sauce bubbled on the stove, and his booming voice filled the air. Those moments rooted me in the joy of the kitchen and the connections that food creates.
Through The Tide Table, I carry that love forward. I never seek to appropriate cultures or their recipes, but to honor them—by learning directly, giving credit, and respecting the traditions at their roots. What I create is seasonal, vibrant food shaped by curiosity, care, and the stories behind every dish.
Bicontinental Chef:
San Diego, California + The Cotswolds, England
CERTIFICATIONS:
California Food Handler 2025
Ayurvedic Chef Certification 2023
Fully Licensed & Insured Business
Woman-Owned
Upcoming Events
“AUTUMN ELIXIR” MOCKTAIL RECIPE
The Tide Table X Societea
Our grazing board workshops are always paired with a chef-crafted welcome mocktail. Living with the seasons and celebrating the bounty is what we’re all about. I’ve crafted an “Autumn Elixir” for you to make at home! Partnering with our favorite N/A Wine Brand ~ Societea!
A link to grab a bottle of Societea’s Shiraz: https://societeaco.com/products/tethos-black-tea-shiraz
Ingredients:
6oz “Societea“ Shiraz
2oz Sparkling Water
Cinnamon Sugar
Agave Syrup
Persimmon Slice on the rim
Rosemary Sprig
Edible Flower
Sphere or Cube Ice
Recipe:
1. Use a cut persimmon to create moisture on the rim for the cinn. sugar to stick to ~ follow that by rolling the rim of the cup into the mixture using a circle motion ~ leaving a small 1/2 inch size gap for the persimmon garnish
2. Add a sphere or cube of ice
3. Add Societea‘s Shiraz N/A Wine
4. Add Agave Syrup to your liking for sweetness
5. Top off with Sparkling Water
6. Garnish the inside of your cup with a sprig of rosemary snipped just taller than the rim so it pops out
7. Cut a slit in edge of persimmon slice and use as a rim garnish in the gap of the cinnamon sugar rim
8. Float an edible flower in the drink
9. Enjoy the autumnal elixir!
More Offerings
Please email Chef Kerra for the following information on:
-Custom Menu Request
-One Day or Multi-Day Retreat Chef Services
-Farm Dinners
-Hosting a Workshop in Your Space
-Corporate Team-Building Workshops
-Brand Partnerships
-Collaborations
PARTNERSHIPS & BUSINESS FEATURES
The Tide Table was featured in Ohh! Look News for their February 2025 Special Mentions
Chef Kerra was the featured guest speaker for Live Well Naturally's "8 Weeks to Better Health" March 2025 Course
What are you dreaming up?
I would love to hear what you're envisioning for your next gathering and how I can support bringing this idea to fruition. Email me, and I will get back to you within 72 hours.
We provide seasonal & locally sourced nourishment
for your GATHERING 🪷
California Food Handler Certified 2025
Ayurvedic Chef Certified 2023
Fully Licensed and Insured
