Originally hailing from Cleveland, TN, Trevor Higgins’ love of food began early—much of his childhood was spent in his grandparent’s garden where he gained a respect for local ingredients pulled straight out of the ground. In high school, he began working in restaurants and never looked back, going on to study his craft at Johnson and Wales in Charleston, SC. Upon graduation, Higgins immersed himself in the fast-paced work of restaurant kitchens which served as a crash course for the young chef. After a brief stint in Asheville, NC, Higgins accepted a position at The Sanctuary at Kiawah Island in Charleston and quickly worked his way up to Chef de Cuisine.
Fascinated by other cultures and motivated by a desire to see the world, Higgins packed his bags and moved across the globe to Italy to learn from some of the best in the world. He settled in the town of Reggio nell’Emilia, and worked under Chef Enzo Bertolini at Café Arti. Higgins considers that experience—and seeing people brought together by food halfway around the world—one of the most valuable experiences of his life. He returned to Charleston armed with new skills and a fresh perspective where he teamed up with Chef Matthew Neissner to open Blend downtown.Higgins later went to work as sous chef under Chef Jeff Robinson at the Charleston Marriott, a JHM Hospitality property. After a successful four-year tenure, JHM tapped him to open an exciting new project in Greenville, SC called Roost.
As executive chef, Higgins is thrilled to bring his Southern sensibilities to Roost, where he will serve up such dishes as Crab and Tarragon Funnel Cake with honey and bacon powder; Sous Vide Country Pork with chocolate bbq; and Carbonara with lima beans, pea meal bacon and 64 degree egg.When he’s not in the kitchen, Higgins spends his free time hiking with his dog, reading, traveling, and working on new recipes at home.
AARON FRANKLIN Chef de Cuisine
Aaron Franklin was born in Tucker, Georgia and raised in Greenville, South Carolina. At age 18, Aaron joined the Army where he served for 12 years, including four combat tours, three of those in Iraq, and one in Afghanistan. After tasting some of the worst foods in the world during his tour of service, Aaron decided that he wanted to learn to cook, and went on to create favorite dishes for others to enjoy.
Aaron studied his craft at Greenville Technical College for Culinary Arts, and landed his first cooking job in the kitchen at the Bohemian Café, a place he would call home for three years. At the end of his third year, Aaron learned of his deployment to Afghanistan.
Shortly after Aaron returned, he took a job at The Nose Dive where he began as a line cook and was quickly promoted to Sous Chef. After two and a half years of perfecting his craft at Nose Dive, the doors opened for Aaron to become Sous Chef at Roost Restaurant.
Aaron loves to cook with bold flavors, especially Indian and Thai curries. He and his wife love to travel and taste all types of food wherever they go. He also enjoys riding his motorcycle when he’s not cooking up his next delicious kitchen creation.
BRIAN FISHER Sous Chef
Brian Fisher was born in Ft. Walden Beach, Florida. When he was just 5 years old, Brian moved to Greenville, SC and fell in love with the city. In his teenage years, he moved to New York for a short while to live with his grandmother, and that’s where his love for cooking began. He was fascinated and inspired by his grandmother’s ability to create a dish using just a few ingredients from their local market. They would shop together for produce and meat, as she taught Brian how to pair seasonal foods on a budget. His love for cooking has only frown since then. Brian returned home to Greenville to attend culinary school. He graduated from Greenville Tech’s Culinary Institute of the Carolina’s, and has almost 20 years of experience working in hospitality.
He was formerly a cook at Table 301 and is excited to be part of the Roost team as Sous Chef. Brian enjoys cooking with a Mediterranean flair, specifically working with seafood. His best dish? Mussels! Brian lives in Piedmont, SC with his wife and two daughters. When he’s not in the kitchen, Brian is spending time with his family and volunteering for the Ronald McDonald House and Children’s Hospital.
CHRIS GEORGE General Manager
VP of Food & Beverage, JHM Hotels/JHM Restaurant Group
Michael Rosen, the creative force behind Roost, began his career in the culinary field as a busboy at age 15. Captivated by the camaraderie in the kitchen, he worked for free in exchange for dinner each night just to get the experience. Rosen soon left his hometown of Miami Beach to attend the Culinary Institute of America to pursue his dream of becoming a chef. After graduation, he returned to his Florida roots with stints at Mark’s Las Olas in Ft. Lauderdale, and Coconut Grove’s Janjo where he was sous chef. Later Rosen accepted a position at The Flying Fish, a seafood restaurant on Disney’s Boardwalk Resort in Orlando.Rosen went on to hone his skills as executive chef at The Breakers Hotel’s fine dining restaurant, Fathom, in Palm Beach Gardens. Under Rosen’s leadership, Esquire honored the restaurant as a selection on John Mariani’s famed “Best New Restaurants in the Country” list.
In 2002, he moved west Santa Clara, CA to work as chef de cuisine under Bradley Ogden at Parcel 104. Rosen was deeply inspired by his two-year tenure at Parcel 104, an innovative restaurant providing a true farm-to-table experience before the phrase became a cultural zeitgeist. Later when Rosen was offered the position of executive chef and food & beverage director at Disney’s Vero Beach Resort, he returned to Florida to step into that leadership role. Ultimately an opportunity arose for Rosen to join JHM Hotels in Greenville, SC to serve as Vice President of Food & Beverage. In this role, Rosen is responsible for the concept, creation, and design of each of the eight restaurants in the JHM Restaurant Group.The idea for Roost came from Rosen’s time at Parcel 104 nearly a decade ago.
Inspired by the seasonality of the dishes and the focus on organic, locally-sourced ingredients, Rosen saw great potential for a restaurant in Greenville mirroring this philosophy—handcrafted cuisine cooked with care and conscience, and at an honest price. His “rules of the Roost” include a ban on high-fructose corn syrup and trans fats.Rosen spends his free time with his daughter, and of course, eating.